lamb koftas recipe

Soak 4 wooden skewers in cold water for at least 15 minutes.

Add the diced onions, chopped chilli, fresh coriander, cumin, chilli flakes, crushed garlic, paprika and Himalayan salt to water in a blender. Then blend until you reach a paste like consistency.

Add the paste to a bowl with the lamb mince and the egg and mix together until all the paste has incorporated and mixed with the lamb. (For maximum flavour; leave to marinate for 12 hours).

Grab around 50g chunks of the spiced mince mix and then attach to the wooden skewers in a thick 'sausage like' form.

Place the skewers across a grill panned tray and place in the oven at 170oC for 20-25 minutes (remembering to flip the skewers at the midway point).

Wash the rice under cold water until the water runs clear.

Add the rice to a saucepan, cover with just enough water and then add in the frozen mixed peas and sweetcorn, salt, pepper, chilli flakes, coconut oil and cumin seeds. Then cook for 15 minutes (or until rice has gone fluffy).

Blanch the broccoli stems for 10 minutes, drain and salt.

Mix the yoghurt and mint sauce in a bowl.

Serve the lamb koftas, spicy rice, broccoli stems and coconut yoghurt on a plate.

Then sit back and enjoy your super-tasty creation!