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Lamb Koftas in fresh flatbread

By bertie2202 (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2
Lightly spiced grilled meaty koftas in warm, crispy flatbread.
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Ingredients

  • 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)

Method

  • STEP 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.
  • STEP 2
    Form mince into koftas using wooden or metal kebab skewers and chill in fridge for 30 mins to firm up.
  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 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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