8flatbreadspittas, naans or flour tortillas (see Notes)
4 tomatoessliced
2little gem lettucesshredded
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.