Recipe

Indian Kofta Wraps

Every Week We Deliver Everything You Need To Cook Amazing Meals

Indian Kofta Wraps

Dhania chilli chutney lamb mince koftas, served with warm rotis and mint yoghurt sauce.




Ingredients to serve 2

  • 2 tbsp x dhania chutney
  • 8g x fresh coriander (roughly chop)
  • 8g x fresh mint (roughly chop)
  • 1 clove x garlic (peel, grate and chop)
  • 1 x gem lettuce (chop to create ribbons)
  • 7g x ginger (peel and chop finely)
  • 250g x lamb mince
  • 2 x longlife tomatoes (dice ½ cm cubes)
  • 2 x roti
  • ½ cup x yoghurt
  • Salt & Pepper (from your pantry)
  • Tin foil (from your pantry)

Ingredients to serve 4

  • 4 tbsp x dhania chutney
  • 15g x fresh coriander (roughly chop)
  • 15g x fresh mint (roughly chop)
  • 2 cloves x garlic (peel, grate and chop)
  • 2 x gem lettuce (chop to create ribbons)
  • 15g x ginger (peel and chop finely)
  • 500g x lamb mince
  • 4 x longlife tomatoes (dice ½ cm cubes)
  • 4 x roti
  • 1 cup x yoghurt
  • Salt & Pepper (from your pantry)
  • Tin foil (from your pantry)

Method

Step 1

Preheat the oven to 180°C. Prepare all ingredients as indicated above.

Step 2

In a large bowl, mix the lamb mince with dhania chutney, garlic, ginger, coriander and a good grind of salt and pepper and roll into balls (golf ball size).

Step 3

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 2 – 3 minutes. Be careful as they are quite fragile.

Step 4

Transfer the koftas to a tin foil lined baking tray and put in the oven for 10 minutes, adding the roti for the final 5 minutes to warm up.

Step 5

Mix the yoghurt with the mint in a bowl. Serve the koftas wrapped in a roti topped with the mint yoghurt, tomatoes and lettuce.