Tradition of kofta is forever green and will remain the best stew.This recipe gives koftas an exquisite edge with Indian flavor.


500g lamb mince

3 tbsp tikka curry paste

2 tbsp mango chutney

2 garlic cloves, finely grated

Thumb-sized piece ginger, finely grated

225g Greek-style yogurt

1 ½ tbsp mint sauce

8 flatbreads

4 tomatoes, sliced

2 Little Gem lettuces, shredded


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.