Lamb Koftas with Flatbreads & Yoghurt

Method

Mix the lamb with the garlic, cumin, coriander, paprika, parsley, mint and salt.
Wet your hands before handling the mixture so the lamb does not stick to your fingers.
Divide the mixture into 8 equal balls.
Take a freezer bag and cut down both side seams so it opens out into one long sheet of plastic.
Put one ball of kofta mixture in the centre and fold the plastic over it.
Use the edge of a dough scraper, bench scraper or similar flat-edged utensil to push and shape the covered meat into a neat short kofta.
Repeat with the remaining mixture.
Heat the large frying pan over a medium-high heat and add a thin film of the vegetable oil.
Cook the koftas for 8–10 minutes, turning regularly, until deeply browned and thoroughly cooked. The centre should reach at least 75°C for 30 seconds.
Warm the flatbreads and serve the koftas with the Greek yoghurt, tomato, red onion and herb salad and lemon wedges.

Wet hands make shaping much easier, and the freezer-bag method gives you very even koftas without handling the meat excessively.

Tomato, red onion and herb salad, warm flatbreads and plenty of Greek yoghurt.

Contains milk and wheat/gluten when served with yoghurt and standard flatbreads. Check the flatbread packaging for any additional allergens.

Cool leftover koftas promptly, refrigerate within 2 hours and eat within 48 hours. Reheat only once and until piping hot throughout.