Lamb kofta flatbreads

A delicious and fresh recipe that’s perfect for lamb whilst it’s in season.

This can either be made in the oven as instructed or on a BBQ for summer. Team with lots of fragrant herby pomegranate couscous and a molasses and lemon dressed green salad.


Lamb kofta flatbreads
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 4
Ingredients
  • For the flatbreads:
  • 50g of salted butter
  • 180ml of milk
  • A pinch of salt
  • 300g of plain flour
  • For the koftas:
  • 2 banana shallots, finely sliced
  • 2 garlic cloves, minced
  • 250g of lamb mince
  • 1 tsp. of cumin
  • 1 tsp. of cinnamon
  • 1 tsp. of sumac
  • Salt and Pepper
  • 2 tsp. of chopped mint
  • 2 tbsp. of white wine vinegar
  • 1 tbsp. of redcurrent jelly
  • 4 heaped tbsp. of natural yoghurt
  • 1 thumb sized piece of cucumber, sliced very thinly
  • ¼ of a red onion, sliced very thinly
  • A few fresh leaves of mint to garnish
Instructions
  1. In a small pan over a low heat, heat the butter, milk and salt until the butter has melted. Pour the mixture into a large bowl containing the flour. Kneed well for a few minutes until a smooth dough is formed and wrap in clingfilm. Allow to rest at room temperature for twenty minutes whilst you prepare the lamb koftas. Preheat the oven to 180C.
  2. In a bowl, mix together the shallots, garlic, lamb and spices , a pinch of salt and pepper until well combined. Make into 9 koftas and heat a griddle pan. Char the lamb koftas until browned and then pop them onto a baking tray and cook for 10 minutes in the oven whilst you make the flatbreads.
  3. To make the flatbreads, divide the dough into four. Roll into a ball and flatten with your palm. Flour the work surface and roll each piece into the size of a small plate and about just under half a centimetre thick. Pop a frying or griddle pan on a medium heat and add a drizzle of olive oil. Fry each flatbread for a minute or two on each side until golden brown. To make the mint dressing, mix the chopped mint, white wine vinegar and red current jelly in a small bowl.
  4. Spread each flatbread with natural yoghurt, top with 3 lamb koftas and drizzle with the mint sauce. Scatter with shaved cucumber, red onion and garnish with extra fresh mint. Serve immediately.

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