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
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.