Chef Edward Hayden’s Lamb Koftas

Ingredients

For lamb koftas

1½ lb/700g minced lamb

½ tsp of ground coriander

1 tsp of garam masala

½ tsp of chilli powder

Small bunch of scallions – chopped

½ red chilli – finely diced

2 cloves of garlic – crushed

1 tbsp sweet chilli jam/chutney

1 egg

1 dessertspoon of Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt

Yogurt Dressing

1 cucumber – deseeded and chopped finely

1 tbsp of Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt

1 dessertspoon freshly chopped mint

Cracked black pepper

For lamb koftas

Mix all the ingredients in a bowl until thoroughly combined
If using wooden skewers soak them well before using, if not use metal skewers
Roll the koftas into long cylindrical shapes and thread them onto your desired skewers
Alternatively roll them into small meatballs and thread them onto the kebab stick, using about 4 or 5 on each stick
Where possible, refrigerate for about an hour before cooking as this will help to ensure they do not break up
Preheat oven to 190°C/375°F/Gas Mark 5
Place the koftas in the oven for 18-20 mins until they are cooked through

For Yogurt Dressing