- 500g lamb mince
- 3 tbsp tikka curry paste
- 2 tbsp mango chutney
- 2 garlic cloves, finely grated
- thumb-sized piece ginger, finely grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 225g Greek-style yogurt
- 1 ½ tbsp mint sauce
- 8 flatbreads
- 4 tomatoes, sliced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 Little Gem lettuces, shredded
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.