Lamb Kofte with Homemade Flatbreads and Herbed Yoghurt

MAIN DISH / MEAT & GAME / THREE WAYS WITH / EASTER / SPRING

INGREDIENTS

(Serves 4)

For the kofte

  • 3 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 ½ tsp caraway seeds
  • 1 tbsp smoked paprika
  • 500g minced lamb
  • 1 onion, peeled and finely chopped
  • 3 cloves garlic, crushed
  • 1 inch piece ginger, peeled and grated
  • Salt and pepper

For the flatbread

For the herbed yoghurt

To celebrate our PASTURE FED ORGANIC LAMB, we have created three new recipes for you to try at home this Spring including this lamb kofte with flatbreads and herbed yoghurt.

These delicious lamb kofte make a great weekday supper or barbecue dish, especially for children who will love making the flatbreads. We use Daylesford Organic kefir to make the herbed yoghurt dressing which gives a lovely acidity, but if this is difficult to find, natural yoghurt will work just as well on its own.

METHOD

DIFFICULTY: Medium 2 HRS

Preheat the oven to 170°C

To make the kofte, combine the cumin, coriander, fennel and caraway seeds in a small bowl with the smoked paprika. Spread evenly on a baking tray and toast in the oven for 10 minutes.

Place the lamb mince, onion, garlic and ginger in a mixing bowl along with the toasted spices and a little salt and pepper. Mix together well with your hands, making sure the spices are evenly distributed through the meat.

Shape the mince into 8 long kofte and thread each onto a skewer. Place on a baking sheet or large plate and chill for at least an hour before cooking.

To cook, heat a char-grill pan and add a few of the kofte at a time. Cook, turning regularly, until nicely browned and cooked through.

Make the flatbread dough by sieving the flour into a bowl with the salt. Pour on the water and olive oil and mix quickly with a metal spoon. Use your hands to bring the mixture together into a soft dough and knead for 5 minutes.

Divide the dough into four and roll each piece out thinly to form a round flatbread. Heat a large frying pan and dry-fry each flatbread for 2 minutes on each side until slightly puffed up and slightly golden brown. Keep to one side covered with a cloth.

For the herbed yoghurt, simply combine all of the ingredients in a small bowl, stirring well and seasoning with salt and pepper.

Once the kofte and flatbreads are cooked, serve straight away drizzled with the yoghurt dressing and perhaps adding some char-grilled vegetables or pickled onions as we have done here.

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