We found this Indian koftas with mint yogurt and flatbreads in the June BBC Easycook magazine...and it turns out it was originally in the September 2016 BBC Good Food magazine! We'd been looking for something different to make with lamb mince that we had in the freezer and as we really enjoy Indian food and flavours, this recipe looked and sounded like a good one to try.
The koftas are really quick to make and are full of flavour from the tikka pasta and mango chutney - try some spicy mango chutney! The mint yogurt is simple but delicious and the choice of flatbread is yours (see Tips below). The freshness from the tomatoes and lettuce really balance all the flavours.
David made the full recipe and we enjoyed a little bit more than half for our dinner one night and then shared the rest for lunch the next day.
Tips
- The original recipe states flatbreads, which in the photo looked to us like flour tortillas. We enjoyed ours with mini flour tortillas and pitta breads the first time we had it. It would be great with traditional flatbread or naan bread - if you fancy making your own, we have recipes within the breads link below.
- The koftas can be frozen prior to cooking. Just defrost and follow the cooking instructions below.
- The recipe for Indian koftas with mint yogurt and flatbreads is easily adapted if you’re cooking for less or more people.
Recent New Recipes
Category Spotlight...
SOUPS
There's nothing better than a bowl of hearty warming soup during the cold autumn and winter months. You'll find a delicious selection of chunky and smooth, full of flavour soups here!!
How to make this Indian Koftas with Mint Yogurt and Flatbreads
Ingredients
- 500g lamb mince
- 3 tbsp tikka curry paste
- 2 tbsp mango chutney
- 2 garlic cloves, finely grated
- thumb-sized piece ginger, finely grated
- salt and freshly ground black pepper
- 225g Greek-style yogurt
- 1.5 tbsp mint sauce
- 8 flatbreads, pittas, naans or flour tortillas (see Tips)
- 4 tomatoes, sliced
- 2 little gem lettuces, shredded
Instructions
- Heat the oven to 200C/180C fan/ gas 6. In a large bowl, 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 on a medium to high heat – you shouldn’t need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2 to 3 minutes – be careful as they are quite fragile.
- Transfer the koftas to a baking tray and put in the oven for 10 minutes, adding the flatbreads for the final 5 minutes. Meanwhile, mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.
Serving Suggestions
Recipe Collection Spotlight...
7 TASTY STEWS FOR AUTUMN
Stews are hearty, comforting and warming with autumn being the perfect time to start making them! Dive into the warmth of home-cooked goodness and discover your new favourite comfort food from one of the 7 recipes I've selected here:
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Indian Koftas with Mint Yogurt and Flatbreads
Equipment
Ingredients
- 500 g (17.6 oz) lamb mince
- 3 tbsp tikka curry paste
- 2 tbsp mango chutney
- 2 garlic cloves finely grated
- thumb-sized piece ginger finely grated
- salt and freshly ground black pepper
- 225 g (7.9 oz) Greek-style yogurt
- 1.5 tbsp mint sauce
- 8 flatbreads pittas, naans or flour tortillas (see Notes)
- 4 tomatoes sliced
- 2 little gem lettuces shredded
Instructions
- Heat the oven to 200C/180C fan/ gas 6. In a large bowl, 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 on a medium to high heat – you shouldn’t need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2 to 3 minutes – be careful as they are quite fragile.
- Transfer the koftas to a baking tray and put in the oven for 10 minutes, adding the flatbreads for the final 5 minutes. Meanwhile, mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.
Notes
- The original recipe states flatbreads, which in the photo looked to us like flour tortillas. We enjoyed ours with mini flour tortillas and pitta breads the first time we had it. It would be great with traditional flatbread or naan bread - if you fancy making your own, we have recipes within the breads link below.
- The koftas can be frozen prior to cooking. Just defrost and follow the cooking instructions below.
- The recipe for Indian koftas with mint yogurt and flatbreads is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE