Indian koftas with mint yogurt & flatbreads

2 of 5-a-day budget calcium crowd pleaser fibre folate freezable indian iron koftas sharing

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Ingredients

500g lamb mince

3 tbsp tikka curry paste

2 tbsp mango chutney

2 garlic cloves , finely grated

thumb-sized piece ginger , finely grated

225g Greek-style yogurt

1 ½ tbsp mint sauce

8 flatbreads

4 tomatoes , sliced

2 Little Gem lettuces , shredded

Method

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 – you shouldn’t need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins – be careful as they are quite fragile.

Heat oven to 200C/180C fan/ gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins, adding the flatbreads for the final 5 mins. Mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.