Indian Koftas with Yoghurt, Mint and Flatbread
How to Make It
In a large bowl mix the lamb mince with the curry paste mango chutney garlic and ginger. Season a little and roll into 20 oval balls. Heat a large non-stick frying pan – you shouldn’t need any oil as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins – be careful as they are quite fragile.
Heat oven to 200C/180C fan/ gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins adding the flatbreads for the final 5 mins. Mix the yoghurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yoghurt, tomato and lettuce.
- 500g lamb mince
- 3 tbsp tikka curry paste
- 2 tbsp mango chutney
- 2 garlic cloves finely grated
- Thumb-sized piece ginger finely grated
- 225g Greek-style yoghurt
- 1 ½ tbsp mint sauce
- 8 flatbreads
- 4 tomatoes sliced
- 2 little gem lettuces shredded