Lamb Kofta Flatbreads Recipes

LAMB KOFTA FLATBREADS

Steps:

• Put a griddle pan on a high heat.
• Scrunch the minced lamb and harissa in your clean hands until well mixed.
• Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook.
• Griddle for 4 to 5 minutes on each side, or until sizzling and golden.
• Meanwhile, shred the red cabbage as finely as you can. Sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon of red wine vinegar, then scrunch together to quickly pickle it.
• Warm your tortillas or flatbreads, sprinkle over the cabbage, spoon over the cottage cheese, add the koftas, drizzle with a little extra harissa, and tuck in.

LAMB KOFTA FLATBREADS

Steps:

• Preheat oven to 180ºC fan bake and line an oven tray with baking paper.
• MAKE FLATBREAD DOUGH Gently heat butter and milk in a medium saucepan. When butter has melted, remove from heat and stir in flour and salt. Tip dough out onto a lightly floured surface. Knead for a few minutes until smooth. Wrap the ball of dough in plastic wrap and set aside for 30 minutes while you prepare the rest of the meal.
• MAKE YOGHURT SAUCE Dice cucumber, roughly chop coriander and crush garlic. Combine with yoghurt, lemon juice and sugar, season with salt and pepper and stir well. Set aside.
• MAKE KOFTAS Finely dice onion and crush garlic. Combine with lamb, paprika, oregano and cumin. Season with salt and pepper and mix well to combine. Shape mixture into 8 sausage shapes and thread onto individual skewers. Place on tray and bake for 20 minutes.
• Grate carrot and beetroot. Dice feta cheese.
• Unwrap flatbread dough and cut into 4 portions. On a lightly floured surface, roll each one out into a large circle about 2-3mm thick.
• Heat a large frying pan over a medium heat. Toast almonds. Remove from pan and set aside.
• Add olive oil to the pan and cook one of the flatbreads, for 1-2 minutes on each side. When it puffs up, press down with a spatula. Remove from the pan and repeat with the remaining flatbreads.
• SERVE Spread flatbreads with hummus. Top with salad and koftas. Drizzle with yoghurt sauce and sprinkle with almonds. Eat with a knife and fork or roll into kebabs.

INDIAN KOFTAS WITH MINT YOGURT & FLATBREADS

Steps:

• In a large bowl, mix the lamb mince with the curry paste, mango chutney, garlic and ginger. Season a little and roll into 20 oval balls. Heat a large, non-stick frying pan - you shouldn't need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins - be careful as they are quite fragile.
• Heat oven to 200C/180C fan/ gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins, adding the flatbreads for the final 5 mins. Mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.

LAMB KOFTAS IN FRESH FLATBREAD

Steps:

• 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.
• Form mince into koftas using wooden or metal kebab skewers and chill in fridge for 30 mins to firm up.
• 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.
• 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.
• 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.
• Remove flat bread, spread mixed leaves and parsley on top plus any condiments, then lay koftas on top. Wrap the flatbread and enjoy!!