Spiced Lamb Koftas with Minted Yoghurt from Cookery School Book

I've very kindly been sent the Cookery School book by Michelin-starred chef Richard Corrigan.  Richard wrote the book to accompany 'Cookery School' the Channel 4 television series in which he stars along with Gizzi Erskine and is shown every week day at 2.05pm.


Scummy yummy lamb kofta kebabs with a mint and cucumber yoghurt dip.
The book is so easy to follow and as it's title suggests.  Many of the recipes and cooking techniques have step by step instructions with pictures. 

The only thing that the book is missing is a ribbon book mark!  But that's just my suggestion and no big deal at all, as it is of course, easy to use a piece of paper as a bookmark.

The book is well laid out and as I said very easy to follow.  It covers recipes and techniques in different categories, Basic, Intermediate, Advanced and super Advanced.  I think this book is excellent, not only for absolute beginners in cookery but also for people like myself that it always wanting to learn more.

Everything is covered from how to cook clams, down to when to serve a cheeseboard and what it should include.
I say it's a seriously great book for anyone to have, excluding of course, Richard Corrigan himself!  

'Recipe extracted from 'Cookery School', brought to you by Channel 4 with recipes by Richard Corrigan. Published on the 3rd March (Penguin HB, £20)'


To serve 4 you will need:
2 tsp cumin seeds
2 tsp coriander seeds
500g minced lamb
1 red chilli, deseeded and finely chopped
1 garlic clove, peeled and crushed
4 tbsp finely chopped fresh coriander
Salt and freshly ground black pepper
1 tbsp olive oil

For the Minted Yoghurt
200g natural yoghurt
½ cucumber, grated then placed in a tea towel and squeezed to remove any liquid - I would remove the seeds
3 tbsp finely chopped fresh mint
Juice of 1 lemon
1 tsp ground cumin
1 lemon, cut into wedges

You will also need:
8 wooden kebab skewers

How to do it:
Soak 8 wooden kebab skewers in water so they don’t burn when you cook them.
Put the cumin seeds and coriander seeds in a small dry frying pan without any oil and toast for 3 minutes over a medium heat, then remove from the heat and crush them in a pestle and mortar.

Place the minced lamb in a large bowl and add the crushed cumin and coriander seeds, the chilli and garlic. Mix with your hands to work all the aromatics into the meat. Lastly stir in the fresh coriander, season with salt and pepper and mix again.

Divide the lamb mixture into 8 balls and roll each ball between your hands to form a tube shape. Thread a tube on to each skewer and brush with the oil.

Heat a griddle pan over a medium heat and cook the koftas on it for 3–4 minutes on each side, until cooked through.

Meanwhile place the yoghurt, cucumber, mint, lemon juice and ground cumin in a medium-sized bowl and stir well.
To serve, place the koftas on a large serving plate with the minted yoghurt and lemon wedges on the side.


Thank you to Julie and Channel 4 for sending me this lovely book.
Cookery School is available now form all good book shops and Amazon.

6 comments

  1. Anything with tzatziki is "a bit of allright" in my books.This sounds like an exceptional book if this recipe is any indication.

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  2. Sounds delicious, something to bring out for alfresco dining if we actually get a summer this year.

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  3. Jan, the kebabs look fab and they sound delish with those spices.

    The Tzatziki here needs tweaking...the yogurt must be strained. ;)

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  4. Isn't it a fab book Jan! I love my copy. I have this recipe ear marked for Todd to make sometime next week. I thought it would be great to show a real "novice" cooking something from it! xx

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  5. I have been completely distracted by Gizzi's hair, eyeliner and retro clothes and the look of fear on the contestants faces!

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  6. Mmm the koftas look delicious Jan!

    I have a copy of the book but not gotten around to making anything yet from it, I do like how its laid out though, very clear and lots of good skills to learn :)

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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