Chef Adam’s lamb kofta recipe | The Ethical Butcher

Serves 6

Ingredients:

1kg Ethical Butcher 100% pasture-raised regenerative lamb mince

200g red onion, finely chopped

3 large cloves of garlic, finely chopped

40g curly parsley, finely chopped

1 red chilli, deseeded and finely chopped

2 tsp ground cinnamon

2 tsp ground mixed spice

1 tsp ground nutmeg

2 tsp ground black pepper

2 tsp salt 

2 cucumbers

½ bunch fresh mint, leaves removed from the stems

50g low-fat natural yoghurt

50g British rapeseed oil

Method:

Place all the ingredients in a large bowl and thoroughly mix with your hands.

Weigh the lamb mixture into 120g pieces, shape into torpedoes and chill.

Skewer each lamb torpedo with a bamboo stick and chill until needed.

Cook on a hot barbecue or griddle pan.

To make the cucumber salad:

Peel the cucumber into fine strips using a vegetable peeler and place in a bowl. Discard the middle seeded part.

Finely chop the mint leaves and mix with the natural yoghurt and rapeseed oil.

Season the yoghurt mixture with salt and pepper.

Coat the cucumber strips in the minted yoghurt.