Lamb Koftas with Herb Yoghurt and Griddled Flatbread
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4 people
Whether cooked in the oven, on the hob or on the barbecue, these lamb koftas make a great summer dinner.
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Ingredients
For the lamb koftas
- 500 g lamb mince
- 1 spring onion (finely sliced)
- 1 large clove garlic (crushed)
- 2 tablespoons finely chopped fresh mint
- 1 teaspoon cumin
- 1½ teaspoons coriander
- ½ teaspoon black pepper
- ½ teaspoon salt
For the herb yoghurt
- 150 ml natural yoghurt
- 1 tablespoon chopped fresh mint
- Salt and pepper to taste
To serve
- Flat bread of your choice
- Salad of your choice or a mixture of chopped herbs, sliced spring onion and pomegranate seed sliced spring onion and pomegranate seeds
Instructions
For the lamb koftas
- Preheat the oven to 200°C.
- Place the kofta ingredients into a large bowl and mix thoroughly with your hands.
- Divide into eight portions and shape each portion into a long sausage shape. Insert a skewer if using.
- Place on a lightly oiled non-stick baking sheet and place into the preheated oven for 15 minutes or until cooked through.
For the herb yoghurt
- Mix the yoghurt and chopped herbs together. Season to taste.
For the flatbreads
- Heat a griddle pan until hot then place the flatbread on the griddle, heating until it scorches. Turn the bread and scorch the other side. Cool on a wire rack whilst the remaining breads are toasted.
- While the flat breads are toasting prepare the salad.
- Serve with a wedge of lemon on the side, for squeezing over the top of everything before eating.
Nutrition
Calories: 381kcal (19%) | Carbohydrates: 2g (1%) | Protein: 22g (44%) | Fat: 30g (46%) | Saturated Fat: 13g (65%) | Cholesterol: 96mg (32%) | Sodium: 384mg (16%) | Potassium: 358mg (10%) | Sugar: 1g (1%) | Vitamin A: 175IU (4%) | Vitamin C: 1.8mg (2%) | Calcium: 76mg (8%) | Iron: 2.4mg (13%)
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