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Member recipe

Lamb Koftas in fresh flatbread

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Serves 2

Lightly spiced grilled meaty koftas in warm, crispy flatbread.

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  • 350g diced shoulder of lamb (trimmed of excess fat)
  • 1tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp english mustard
  • 1 tsp tomato puree
  • small bunch fresh mint leaves
  • 1/2 red onion
  • 3 cloves garlic
  • 150g flour
  • small cup water
  • 1 tblsp olive oil
  • Mixed leaves/Parsely (to serve)


    1. Place all the ingredients (except flour/oil/water) plus a generous pinch of salt and pepper into a food processor and gently pulse until lamb resembles a rough mince and everything is well mixed.
    2. Form mince into koftas using wooden or metal kebab skewers and chill in fridge for 30 mins to firm up.
    3. Heat grill to a medium-high heat and place kebabs at a medium height beneath, cooking for 15-20 mins, turning occasionally until cooked through and lightly charred.
    4. While koftas are cooking, place sifted flour on a smooth surface, season with salt, make a well in the middle and add the oil and just enough water to bring together into a dry dough. Knead until smooth. If the dough seems sticky add a bit more flour.
    5. When smooth, roll the dough out to about 2mm thickness and place into a pre-heated, dry frying pan set over a high heat. Fry for 2 mins until slightly puffed up and beginning to colour, then flip and cook for a further 45 secs-1min.
    6. Remove flat bread, spread mixed leaves and parsley on top plus any condiments, then lay koftas on top. Wrap the flatbread and enjoy!!

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