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Home » Recipes

Indian Koftas with Mint Yogurt and Flatbreads

Published: Aug 16, 2021 · Modified: Feb 21, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Close up of koftas, yogurt, flatbreads and dish of tomatoes on wooden board
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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.

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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

  1. 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.
  2. 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.

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Koftas, yogurt, flatbreads and dish of tomatoes on wooden board with bowl of shredded lettuce in background

Indian Koftas with Mint Yogurt and Flatbreads

By: Deborah
The koftas are really quick to make and are full of flavour from the tikka pasta and mango chutney.
PREP: 15 minutes minutes
COOK: 20 minutes minutes
TOTAL: 35 minutes minutes
Course: Main
Cuisine: Indian, Middle East
Servings: 4 people
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Equipment

  • Frying pan

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:
  • lamb dishes
  • Indian recipes

Nutrition

Calories: 706kcal | Carbohydrates: 68g | Protein: 36g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 95mg | Sodium: 461mg | Potassium: 870mg | Fiber: 8g | Sugar: 18g | Vitamin A: 3469IU | Vitamin C: 28mg | Calcium: 137mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS flatbreads, flour tortilla, greek yogurt, kofta, lamb mince, mango chutney, mint sauce, naan bread, pitta, tikka paste
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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