Lamb Kofta Flatbreads with Pickled Red Onion and Yoghurt

• 600 glamb mince
• 1½ tspground cumin
• 1½ tspground coriander
• 1 tspsmoked paprika
• ½ tspground cinnamon
• 2garlic cloves, finely grated
• 15 gflat-leaf parsley, finely chopped
• 2 tbspolive oil, divided
• 1large red onion, halved and thinly sliced
• 3 tbspred wine vinegar
• 1 tspcaster sugar
• 200 gnatural yoghurt
• 1garlic clove, finely grated
• 1 tbsplemon juice
• 2medium courgettes, cut into 1cm rounds
• Fine salt, to taste
• 4large flatbreads, about 70 g each
• 10 gmint leaves, torn, optional (optional)
• 1lemon, cut into wedges (optional)
• ½ tspsumac, optional (optional)
• Black pepper, to taste

Method

1. 1Start the pickle first; it needs the longest sit. Combine the sliced red onion, red wine vinegar and caster sugar in a bowl, season with a good pinch of salt, and scrunch with your hands for a minute until the onion slackens and weeps pink. Set aside for at least 20 minutes; by the time you serve it'll be shocking pink and softened.
2. 2Stir the grated garlic and lemon juice into the yoghurt, season with salt and pepper, taste, and adjust. Refrigerate until needed; the garlic mellows as it sits.
3. 3Tip the lamb mince into a large bowl with the cumin, ground coriander, smoked paprika, cinnamon, grated garlic and chopped parsley. Season generously with salt and pepper; under-seasoned mince is the single most common kofta failure. Mix firmly with your hands for about a minute, until the spices are evenly distributed and the mixture feels tacky and cohesive.
4. 4Divide into 12 equal portions and shape each into a short, fat sausage around a skewer, or free-form if you prefer. The spices will toast as the kofta hit the hot pan.
5. 5Toss the courgettes with 1 tbsp olive oil and a little salt and pepper. Heat a large griddle over medium-high heat and cook in two batches for 3–4 minutes per side until tender and marked. Keep warm.
6. 6Brush the kofta with the remaining tablespoon of oil. Cook in two uncrowded batches for 8–10 minutes each, turning regularly, until browned and the centres reach 75°C for 30 seconds.
7. 7While the kofta cook, warm the flatbreads directly over a gas flame for 30 seconds per side until blistered and charred at the edges, or in a dry pan for 1 minute per side until pliable and hot.
8. 8Taste the yoghurt and adjust the salt and pepper if needed.
9. 9Spread the yoghurt over the warm flatbreads. Add the courgettes, three kofta per person and the pickled onion. Finish with the optional torn mint, sumac and lemon wedges if using.

Per serving

kcal

691

protein

39g

fibre

4.4g

carbs

48.3g

fat

37.3g