Lamb Kofta Flatbreads Food

LAMB KOFTA FLATBREADS

Steps:

• Put a griddle pan on a high heat.
• Scrunch the minced lamb and harissa in your clean hands until well mixed.
• Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook.
• Griddle for 4 to 5 minutes on each side, or until sizzling and golden.
• Meanwhile, shred the red cabbage as finely as you can. Sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon of red wine vinegar, then scrunch together to quickly pickle it.
• Warm your tortillas or flatbreads, sprinkle over the cabbage, spoon over the cottage cheese, add the koftas, drizzle with a little extra harissa, and tuck in.

JAMIE OLIVER'S 5 INGREDIENT LAMB KOFTA FLATBREADS

Steps:

• Put a griddle pan on a high heat. Scrunch the minced lamb and harissa in your clean hands until well mixed. Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook. Griddle for 4 to 5 minutes on each side, or until sizzling and golden. Meanwhile, shred the red cabbage as finely as you can. Sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon of red wine vinegar, then scrunch together to quickly pickle it. Warm your tortillas or flatbreads, sprinkle over the cabbage, spoon over the cottage cheese, add the koftas, drizzle with a little extra harissa, and tuck in. CALORIES 451 FAT 20g SAT FAT 8.9g PROTEIN 32.4g CARBS 32.7g SUGAR 6.4g SALT 1.3g FIBRE 9g 5 Ingredients - Quick & Easy Food by Jamie Oliver is published by Penguin Random House. Recipe © Jamie Oliver Enterprises Limited, by David Loftus (2017 5 Ingredients - Quick & Easy Food).

LAMB KOFTA FLATBREADS

Steps:

• Preheat oven to 180ºC fan bake and line an oven tray with baking paper.
• MAKE FLATBREAD DOUGH Gently heat butter and milk in a medium saucepan. When butter has melted, remove from heat and stir in flour and salt. Tip dough out onto a lightly floured surface. Knead for a few minutes until smooth. Wrap the ball of dough in plastic wrap and set aside for 30 minutes while you prepare the rest of the meal.
• MAKE YOGHURT SAUCE Dice cucumber, roughly chop coriander and crush garlic. Combine with yoghurt, lemon juice and sugar, season with salt and pepper and stir well. Set aside.
• MAKE KOFTAS Finely dice onion and crush garlic. Combine with lamb, paprika, oregano and cumin. Season with salt and pepper and mix well to combine. Shape mixture into 8 sausage shapes and thread onto individual skewers. Place on tray and bake for 20 minutes.
• Grate carrot and beetroot. Dice feta cheese.
• Unwrap flatbread dough and cut into 4 portions. On a lightly floured surface, roll each one out into a large circle about 2-3mm thick.
• Heat a large frying pan over a medium heat. Toast almonds. Remove from pan and set aside.
• Add olive oil to the pan and cook one of the flatbreads, for 1-2 minutes on each side. When it puffs up, press down with a spatula. Remove from the pan and repeat with the remaining flatbreads.
• SERVE Spread flatbreads with hummus. Top with salad and koftas. Drizzle with yoghurt sauce and sprinkle with almonds. Eat with a knife and fork or roll into kebabs.

INDIAN KOFTAS WITH MINT YOGURT & FLATBREADS

Steps:

• 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.

LAMB KOFTAS

Steps:

• Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
• To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
• Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.