TO MAKE THE KOFTAS, PLACE ALL OF THE INGREDIENTS (EXCEPT THE ROSEMARY) TOGETHER IN A BOWL, ENSURING ALL OF THE SPICES ARE EVENLY INCORPORATED THROUGH THE MINCE. STRIP THE LEAVES FROM THE ROSEMARY SPRIGS, LEAVING A FEW DECORATIVE LEAVES ON THE TIPS

1 TSP CORIANDER SEEDS, CRUSHED
1 TSP CUMIN SEEDS, CRUSHED
2 DRIED CHILLIES, PREFERABLY SMOKED
10G OF MINT, CHOPPED
10G OF CORIANDER, CHOPPED
SEA SALT
4 SPRIGS OF ROSEMARY, LARGE
500G OF LAMB MINCE

EVENLY DIVIDE THE MIXTURE INTO 4 AND MOULD AROUND THE ROSEMARY SKEWERS FORMING A KEBAB SHAPE. REFRIGERATE FOR 30 MINUTES BEFORE COOKING

TO MAKE THE DIP, THINLY SLICE THE CUCUMBER, LIGHTLY SPRINKLE WITH SALT AND SET ASIDE IN A COLANDER FOR 10 MINUTES. DRY THE CUCUMBER AND MIX WITH THE YOGHURT, MINT AND PAPRIKA

1 CUCUMBER, PEELED AND DESEEDED
200G OF NATURAL YOGHURT
10G OF MINT, JULIENNED
1 PINCH OF SMOKED PAPRIKA
SALT

COOK THE KOFTAS ON A HOT CHARGRILL FOR 5—6 MINUTES UNTIL COOKED THROUGH, TURNING OCCASIONALLY

ARRANGE THE KOFTAS ON SERVING PLATES WITH A POT OF THE DIP ON THE SIDE. SERVE IMMEDIATELY