This is a really fun meal to whip up when you’re strapped for time (or strapped for effort) but still want something mega tasty. You can make these lamb koftas and all the sides and be tucking in within 30 minutes. Let’s go!
- 500g lamb mince
- 1 bunch fresh mint leaves
- 1 bunch of fresh flat leaf parsley
- 1 tbsp cumin
- 2 tsp turmeric
- 2 garlic cloves
- 1.5 tbsp olive oil
- small handful of almond flour
- 2 limes
- 1 small pot of natural yoghurt
- 1 avocado
- 1 red onion
- Baby gem lettuce
- Tomato & chilli chutney
- Wholemeal khobez flatbread
- Wooden skewers soaked in water
The long list of ingredients is the hard bit, I promise! You can of course use any flat bread you like, and breadcrumbs also work a treat in place of almond flour.
First step is to put the lamb mince into a bowl with the cumin, turmeric, minced garlic, almond flour olive oil, chopped parsley and 6-8 chopped mint leaves. Season generously with salt & pepper and mix everything together. Take a portion around the size of a plum and shape around a skewer. Don’t worry about making them perfect, a few nobbly bits add character and texture.
Place the lamb koftas on a very hot griddle pan and let them cook for 5-7 minutes, rotating them regularly. They should be dark & crispy on the outside but nice and soft inside.
Whilst they cook, empty the natural yoghurt into a bowl and add a twist of lime juice, a 2 inch section of cucumber, de-seeded and diced very finely, and a generous few sprigs of finely chopped mint.
Assemble your salad bits in a bowl for everyone to dig in. I cannot recommend avocado with koftas enough, it’s such a good combination!
That’s everything done. If you like your flatbreads warmed try toasting them for a minute in the griddle pan, of if you’re impatient like me, get it all to the table and dive in!
This recipe will make 10-12 lamb koftas, which served the two of us nicely with some leftovers. For 4 people you might want to make a bit more, because I’m willing to put money on people are going back for seconds!