Lamb Koftas with Dulse

Lamb koftas with Mara Seaweed Dulse Dulse Seaweed Flakes 30g Pouch - add to basket

A lamb dish with a comforting umami flavour from The Seaweed Cookbook.


Dulse boosts the flavour of the lamb and complements the Middle Eastern spices used in this dish. Add a teaspoon of Shony to a side dish of homemade harissa to give your koftas a kick.


  • 1 tbsp Dulse
  • 250g minced Scotch lamb
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • A pinch ground cinnamon
  • 2 cloves garlic, grated or finely minced
  • 1 small bunch fresh mint, finely chopped


  1. Rinse your hands to stop the mince sticking to them.
  2. Mix the lamb, cumin, coriander, cinnamon, garlic, mint and Dulse together in a bowl.
  3. When the ingredients are thoroughly mixed, form into eight cylindrical shapes, about 4cm x 5cm. When they are all uniform in shape slide two onto each of four skewers. (Use metal if possible. If you're using wood, make sure they have been soaked in water for a few hours).
  4. Put a light coating of oil on a heavy-based griddle pan on a hot ring. Put the skewers on the griddle and keep turning them every 2 minutes or so for about 10 minutes, until the koftas are golden and cooked right through.
  5. Serve with Shony harissa in pitta bread, with spiced yoghurt and chopped herbs.


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