Spicy Lamb Koftas with Minty Yogurt Sauce and Flatbread 0r as a starter with Herby Relish

Not the most attractive food - but delicious!

Serves 4 as a main or 8 (2 each smaller as starter) 

Ingredients

500g lamb mince 

2 tbsp tikka curry paste 

2 tbsps mango chutney 

2 garlic cloves 

finely grated thumb size piece ginger 

finely grated 1 tsp chilli powder 

225 g greek style yog 

1 1/2 tbsp mint sauce 

8 flatbreads 

4 tomatoes slices 

2 little gem lettuce shredded 

For starter with herby relish Herby Relish: 

60g fresh coriander leaves and stalks 

2 1/2 tbsp lemon juice 

1 green chilli 

12g mint leaves 

20g raw or roasted unsalted pistachios 

salt to taste (extra virgin oil optional to loosen) 

12 or 16 (starter) small wooden skewers soaked in water or 12 (16 starter) metal skewers (3 each) 

Method

Heat oven to 200c or 180c fan. 

Take a large bowl and mix lamb mince with curry paste, mango chutney, garlic and ginger. 

Season a little and roll into 20 oval balls or 10 oval shapes to thread onto wooden skewers. 

In a large non stick medium hot frying pan, gently (no oil needed) fry the lamb koftas turning sparingly as they will crumble. Just enough to get some colour on each for a couple of mins each side. 

Lay koftas gently on a baking tray along with flatbreads on a separate tray for 10 mins to warm through and finish cooking. 

                               

Meanwhile mix yog sauce with mint sauce in a bowl. 

Serve with flabread, tomatoes and sauce 

For Herby Relish: Blend together all ingredients with 4 Tbsp water until smooth . Taste and adjust seasoning. Put in a glass jar in fridge for up to a week or freeze. (makes 200ml)

Enjoy!