Ingredients
150 minced lamb shoulder
5g garlic, crushed
5g ginger, minced
10g coriander, chopped
5g cumin, ground
5g curry powder
20ml natural yoghurt

Method

Place the mince and fresh ingredients in a bowl. Toast the dried spices under a grill or in a hot pan until the aroma comes out.

Then add to the mixture and season. Mix well and make about 60g patties.

Place in a refrigerator to set. When set, glaze with olive oil and grill on both sides for approximately two minutes on each side or until cooked. When done, place a rosemary sprig in each kofta.

Serve with tomato salsa.

Stephen Borg Saydon is an Executive sous chef, The Westin Dragonara Resort, St Julian’s.

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