Pan fried Lamb and Chickpea koftas with Flatbreads Shredded Red Cabbage Rocket and a Minted Yoghurt. Serves 4 from Simple Tasty Healthy by PW
A delicious and spicy alternative for a mid week meal. This is packed full of flavour, quick and easy to make and is super filling. The minted yoghurt cools the spice from the lamb koftas garnish and the mix brings a whole range of flavours together on one plate.
Flatbread recipe
makes 4 prep time 20 mins total time 20 mins plus 20 mins resting
INGREDIENTS
- 250g soda bread flour
- 1 tsp of salt
- 1 tsp of white pepper
- 2 tbsp of olive oil
- 2 sprigs of rosemary picked and chopped
- 250g Greek fat free natural yoghurt
METHOD
- Mix the flour salt, pepper and rosemary in a large mixing bowl
- Add 2 tbsp of olive oil. Stir In the yoghurt and bring together as a dough.
- Turn onto a floured surface and knead briefly until smooth.
- Divide into 4 balls cover with a damp tea towel (this will make them lighter and softer texture)
- Preheat a non-stick frying pan over a medium heat. Roll out the first ball into roughly 15 cm on a well-floured surface.
- With the remainder of the olive oil brush one side and add to the pan oiled side down cook for approx. 2 minutes until golden brown underneath brush with a little oil and flip and cook for another 2 minutes
- Repeat with the rest of the balls but be careful as pan will get hotter so adjust heat if necessary while each flatbread is cooking start rolling out the next repeat and once flat breads are cooked keep warm in a clean tea towel.
Lamb kofta
INGREDIENTS
- 500g lean minced lamb
- 2X400g chick peas washed and drained
- ½ bunch of coriander
- ½ bunch of fresh mint
- 1 tsp of salt
- 1 tsp of white pepper
- 1 tsp of cumin
- 1 tsp of mild curry powder
- 1 tsp pf smoked paprika
- 1 tsp of cayenne pepper
- 1 egg
- ½ cup of fine breadcrumbs
- 2 cloves of garlic
- 2 large red onions (roughly chopped)
METHOD
- In a food processor blend the Chickpeas along with the herbs, salt pepper and onions until smooth.
- Add mince egg and Breadcrumbs until a stiff balls is formed.
- Shape into roughly ping pong size balls, place onto a plate this should give you 16 balls
- Allow to rest in the fridge 2-3 hours before cooking this will help keep them firm.
- Then fry in a little sunflower oil and cook for 3-4 minutes each side until golden brown
Yoghurt dip
- 8 tbsp of fat free natural yoghurt
- 2 sprigs of mint chopped
- 1 tsp of salt
- 1 tsp of white pepper
- Juice of 1 lemon
Garnish
- ¼ of a red cabbage finely shredded
- 1 handful of fresh rocket
- 1 red chilli sliced
- 8 cherry tomatoes quartered
- Fresh picked mint
Once flatbreads have cooled, arrange on a serving platter, arrange some rocket on each, add some fresh red cabbage, add cherry tomatoes, place lamb koftas in the middle of the bread. Spoon over the yoghurt dip sprinkle over the sliced chilli and garnish with fresh picked mint and serve at once.
This recipe is devised by Paul Watters – an author of “Simple Tasty Healthy by PW”. You will find me on Facebook under the mentioned above name, please feel free to contact me regarding any further recipes on [email protected].
