Welcome to a dish that perfectly balances rich, savory spices with bright, refreshing toppings. Our Spiced Lamb Koftas are incredibly juicy and flavorful, nestled in warm, fluffy flatbreads. The magic truly happens with the accompaniments: a creamy, sweet mango yoghurt sauce and a quick, tangy red onion pickle that cuts through the richness beautifully. This recipe is surprisingly simple to prepare, making it a standout choice for a weeknight dinner that feels special, or an impressive main for weekend gatherings.
Ingredients
For the Lamb Koftas:
- 500g (1.1 lbs) ground lamb
- 1 small onion, finely grated and excess liquid squeezed out
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh mint, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil, for cooking
For the Mango Yoghurt:
- 1 cup plain Greek yogurt
- 3 tbsp good quality mango chutney
- 1 tbsp fresh lime juice
For the Quick Pickled Onions:
- 1 small red onion, very thinly sliced
- 1/2 cup white wine vinegar
- 1 tbsp granulated sugar
- 1/2 tsp salt
For Serving:
- 4-6 fluffy flatbreads or naan
- Crisp lettuce leaves (optional)
Instructions
- Prepare the Pickled Onions: In a small, non-reactive bowl, whisk together the white wine vinegar, sugar, and salt until dissolved. Add the thinly sliced red onion, ensuring all slices are submerged. Set aside to pickle for at least 20 minutes while you prepare the other components.
- Make the Mango Yoghurt: In another bowl, combine the Greek yogurt, mango chutney, and lime juice. Stir until smooth and well-blended. Cover and refrigerate until you are ready to serve.
- Form the Koftas: In a large bowl, place the ground lamb, grated onion, minced garlic, chopped parsley and mint, ground cumin, coriander, smoked paprika, salt, and pepper. Use your hands to gently mix all the ingredients until just combined. Be careful not to overwork the meat.
- Divide the mixture into 8-10 equal portions and shape each into a small, oval-shaped kofta.
- Cook the Koftas: Heat the olive oil in a large skillet or frying pan over medium-high heat. Carefully place the koftas in the pan, ensuring not to overcrowd it (cook in batches if necessary). Cook for 6-8 minutes, turning occasionally, until they are beautifully browned on all sides and cooked through.
- Assemble and Serve: Warm your flatbreads according to the package instructions. To assemble, lay a flatbread down, add a few lettuce leaves if using, then place two koftas on top. Drizzle generously with the cool mango yoghurt and finish with a pile of the tangy quick-pickled onions. Fold and enjoy immediately!
Nutrition
Estimated values per serving (1 wrap with 2 koftas and toppings).
| Nutrient | Amount per Serving |
|---|---|
| Calories | 560 kcal |
| Protein | 28g |
| Fat | 32g |
| Carbohydrates | 40g |