Lamb Kofta with Flatbreads. No greasy kebabs here. Delicately spiced and popping with flavour these koftas are a Friday night treat freshened up with zingy salsa and spicy sriracha.
500g Lamb Mince
2 Tbsp Mango and Apricot chutney (or Mango chutney is fine)
1/2 Tsp onion powder
1/2 Tsp chilli powder
1 Tsp ground coriander
1 Tsp ground cumin
1 garlic clove
1 inch piece fresh ginger
Salt and black pepper
6 heaped Tbsp self raising flour
5 heaped Tbsp plain yoghurt
1 Tbsp olive oil
Pinch of salt
Quarter of a cucumber, diced into small cubes
1/2 a red pepper, diced into small cubes
1 Avocado, diced into small cubes
1 large tomato, diced into small cubes
1 Heaped tbsp finely chopped fresh coriander
Juice of 1/2 a lime
1 Tsp sherry vinegar
Drizzle of oil
Salt and white pepper
Sliced fresh green chilli
Toasted pine nuts
250 ml Plain yoghurt mixed with the Juice of half a lime
Put the minced lamb, spices and chutney into a large mixing bowl. Using a fine grater, grate in the garlic and ginger. Season liberally with salt and white pepper, then mix together using your hands ensure even coverage. Using 4 long metal kebab sticks/skewers, divide the mixture into 4 equal portions and shape each portion around a kebab stick until long, thin and evenly distributed into a sausage shape. Refrigerate until you are ready to cook them.
To make the salsa mix all of the chopped ingredients together in a small bowl and add the vinegar, lime juice, a drizzle of olive oil and season with salt and white pepper. Mix well and refrigerate until serving.
To make the flatbreads place the ingredients into a mixing bowl and draw them together with a wooden spoon until a loose dough forms. Turn the dough out onto a floured work surface and knead for a few minutes then divide into four equal portions. Using a rolling pin roll the breads to a 1/2cm thick oblong shape and set aside.
Remove the koftas from the fridge 15 minutes before you plan to cook. Pre-heat a grill to it’s highest setting and place the koftas onto tin foil. Lightly drizzle them with olive oil and then grill for 15-18 minutes turning occasionally until golden, slightly charred and glazed. While the koftas are cooking heat a large non stick frying pan over a high heat and place the flat breads directly into the pan. Dry fry them for 3-4 minutes each side until golden brown and slightly crisp on the outside.
Place a flatbread on a serving plate and top with the lime yoghurt, a cooked kofta, salsa, pine nuts, fresh sliced chilli and sriracha sauce.