Stilton and lamb koftas

- Last updated on GMT

Related tags: Indian cuisine

Preparation: 10 minsCooking: 20 minsServes: fourIngredients:one small onion, choppedone clove garlic, chopped 2.5cm (1 inch) fresh ginger, peeled and...

Preparation:​ 10 minsCooking:​ 20 minsServes:​ four


  • one small onion, chopped
  • one clove garlic, chopped
  • 2.5cm (1 inch) fresh ginger, peeled and roughly chopped
  • one tsp ground coriander
  • one tsp ground cumin
  • one tbsp oil
  • 500g lean minced lamb
  • 125g blue stilton cheese, crumbled
  • salt and black pepper
  • three tbsp fresh chopped mint
  • a little flour
  • tzatziki and pitta bread, to serve

Place the onion, garlic and ginger in a processor and chop finely. Add ground coriander and cumin and mix.

Heat the oil and add the onion paste, cook over a medium heat for two to three minutes. Allow to cool.

Place the lamb in a mixing bowl and break up with a fork, add the stilton and mint to the cooked onion mix. Season with salt and pepper. Mix thoroughly.

Using floured hands shape the mixture around kebab sticks. Grill the kebabs under a medium heat for seven to 10 minutes, turning frequently to ensure even cooking and colouring.

Serve the kebabs with a drizzle of tzatziki and pitta bread.

Tip:​ If using wooden or bamboo kebab sticks, make sure you soak for 10 minutes in cold water prior to use to avoid burning.

Supplied by the Stilton Cheese Makers' Association

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