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Indian Koftas with Mint Yogurt and Flatbreads

Deborah
The koftas are really quick to make and are full of flavour from the tikka pasta and mango chutney.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main
Cuisine Indian, Middle East
Servings 4 people

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 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.

 

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