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Lamb koftas with mango yoghurt sauce, flatbreads & pickles
Serves 4
Easy
Prep:
Cook:
Enjoy spiced lamb koftas wrapped in fluffy flatbreads, topped with sweet mango yoghurt and crisp, tangy pickles
Skip to ingredients
- 1 small head of red cabbagefinely shredded
- 3 tbsp red wine vinegar
- ½ tsp caster sugar
- 3 tbsp vegetable oilfor frying
For the kofta
- 500g lamb mince
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp za'atar
- 2 garlic clovesfinely grated
- 1 red onionfinely grated
For the mango yoghurt sauce
- 200g Danone Skyr Plain Yoghurt
- 3 tbsp mango chutney
To serve
- 4-6 soft wholemeal flatbreads or pittas
- 15g dillleaves picked
- pickled red onions, pickled red chillies and olives
Nutrition: per serving
- kcal427
- fat26g
- saturates8g
- carbs14g
- sugars12glow
- fibre4g
- protein31ghigh
- salt0.69glow
Method
step 1
Start by lightly pickling the cabbage. Put the shredded cabbage in a bowl, add the red wine vinegar, sugar and a good pinch of salt and scrunch with your hands to coat, then set aside in the fridge.
step 2
Put all the ingredients for the koftas in a large bowl. Mix well with your hands, then shape into 14-15 round patties.
step 3
Mix the Danone Skyr Plain Yoghurt with the mango chutney and a pinch of salt, then set aside.
step 4
Pour 2 tbsp of the vegetable oil into a large frying pan on a medium heat. Once hot, lower the patties into the oil and cook on each side for 2-3 mins, or until just cooked through to keep them juicy.
step 5
When you’re ready to serve, warm the flatbreads, then spoon on some mango yogurt, the patties and pickles.
