• 800cal
  • 20min
  • 50min


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

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