Dinner recipe
Lamb mince koftas with cumin, coriander, mint, warm flatbreads, cucumber yoghurt, tomato salad, lettuce, and lemon.
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Ingredients
large non-stick frying pan, mixing bowl, small bowl, knife, chopping board, grater
Method
Finely chop the parsley and half the mint, crush the garlic, dice half the cucumber, shred the little gem lettuce, halve the cherry tomatoes, finely slice the red onion, and zest and juice the lemon.
Mix the lamb mince with the garlic, parsley, chopped mint, ground cumin, ground coriander, lemon zest, black pepper, and a pinch of salt. Shape into 16 small oval koftas, pressing firmly so they hold together.
Stir the diced cucumber into the Greek yoghurt with the remaining chopped mint, half the lemon juice, a pinch of salt, and a little black pepper. Keep chilled while the lamb cooks.
Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium-high heat. Cook the koftas for 8 to 10 minutes, turning every few minutes, until browned all over and piping hot in the centre.
Warm the flatbreads in a dry frying pan for 30 seconds per side or in the oven for 2 minutes until soft and flexible. Toss the tomatoes and red onion with the remaining lemon juice and a pinch of salt.
Spread cucumber yoghurt over each flatbread, then add lettuce, tomato salad, and lamb koftas. Fold loosely and serve with any remaining yoghurt on the side.
