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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 yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.
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