Lamb Koftas with Tomato-Cucumber Salad, Yoghurt & Flatbreads

• 500glamb mince
• 1red onion, finely grated
• 2garlic cloves, finely grated
• 1½ tspground cumin
• 1 tspground coriander
• 1 tspsmoked paprika
• 15gmint, finely chopped
• 2 tbspolive oil
• 4flatbreads
• Fine salt and black pepper, to taste
• 300gcherry tomatoes, halved
• ½cucumber, diced
• 1 tbspred wine vinegar
• 15gflat-leaf parsley, torn
• 220gGreek yoghurt
• 1lemon, finely zested and juiced

Method

1. 1Put the lamb mince, red onion, garlic, cumin, ground coriander, smoked paprika and mint in a large bowl. Season generously with fine salt and black pepper, then mix firmly for 1-2 minutes until evenly combined and slightly tacky.
2. 2Shape the mixture into 8 firm, sausage-shaped koftas. Set them on a plate while you make the salad and yoghurt.
3. 3Put the tomatoes, cucumber, red wine vinegar, parsley and 1 tbsp olive oil in a bowl. Season lightly, toss, then leave for 10 minutes until the tomatoes have released some juice and the salad looks glossy.
4. 4Stir the Greek yoghurt with the lemon zest, all the lemon juice and a pinch of salt. It should be sharp enough to cut through the rich lamb.
5. 5Heat 1 tbsp olive oil in a large frying pan over a medium-high heat for 3 minutes until shimmering. Cook 4 koftas for 9 minutes, turning every 2 minutes, until deeply bronzed and steaming hot throughout with no pink remaining. Transfer to a warm plate.
6. 6Cook the remaining 4 koftas for 9 minutes, turning regularly, until deeply bronzed, firm and steaming hot throughout. While they cook, warm the flatbreads in a second dry frying pan for 4 minutes, turning once, until soft and pliable.
7. 7Fold the warm flatbreads onto plates. Lean 2 koftas across each, spoon over plenty of tomato-cucumber salad and serve the lemon yoghurt alongside for scooping.

Per serving

kcal

611

protein

33.6g

fibre

5g

carbs

45.3g

fat

33g