Indian koftas with mint yoghurt and flatbreads

THIS recipe can be easily doubled to share with friends. SERVES 3 to 4.

Ingredients

500g lamb mince 3 tbsp tikka curry paste 2 tbsp mango chutney 2 garlic cloves, finely grated Thumb-sized piece of ginger, finely grated 225g Greek-style yoghurt 1 ½ tbsp mint sauce 8 flatbreads 4 tomatoes, sliced 2 little gem lettuces, shredded

Method

1 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 two to three minutes — be careful as they are quite fragile. 2 Heat oven to 200c/180c fan/gas 6. Transfer the koftas to a baking tray and put in the oven for ten minutes, adding the flatbreads for the final five minutes. Mix the yoghurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yoghurt, tomato and lettuce.