Lamb Kofta with Yoghurt and Mint

Kofta is the kind of food that makes you wonder why you don't make it every week. Spiced lamb mince, ten minutes on the BBQ, flatbread, yoghurt, herbs - done. Cheap, fast, the family loves it.

Serves 4. Prep 15 min. Cook 8 min.

What you need

• 500g Morpeth lamb mince
• 1 small onion, very finely grated (squeeze out excess water)
• 2 garlic cloves, crushed
• 1 tbsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1 tsp salt, pinch chilli
• Small handful chopped parsley + mint
• Wooden skewers, soaked 30 min
• To serve: Greek yoghurt, lemon, flatbread, sliced cucumber, mint leaves, sumac

The method

Mix lamb, grated onion, garlic, spices and herbs in a bowl with your hands. Don't over-work it - tough kofta otherwise. Rest 10 minutes for the flavours to settle.

Take a handful (golf-ball size), squeeze it onto a skewer, pinch into a long sausage shape. Repeat. Should make 8 skewers.

Hot grill or BBQ, 4 minutes per side. Move from direct heat once browned to finish more gently if they're catching too fast. Internal 70?C is the goal.

Yoghurt sauce

Stir 200g Greek yoghurt with a crushed garlic clove, juice of half a lemon, salt, and a glug of olive oil. Done.

Serving

Warm flatbreads on the grill for 30 seconds. Pile with kofta, slathered yoghurt, sliced cucumber, mint, a heavy crack of sumac and pepper. Eat with your hands.

Why grass-fed lamb is built for this

Lamb mince from grass-fed sheep has a deeper, slightly more mineral flavour that stands up to bold spices like cumin and paprika without getting muddied. The lower fat content also means less shrinkage on the grill - you get firm, juicy kofta rather than greasy ones.