Solo: Indian Kofta Wraps

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Solo: Indian Kofta Wraps

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

Ingredients to serve 1

  • 1 tbsp x dhania chutney
  • 5g x fresh coriander (roughly chop)
  • 5g x fresh mint (roughly chop)
  • ½ clove x garlic (peel, grate and chop)
  • ½ x gem lettuce (chop to create ribbons)
  • 5g x ginger (peel and chop finely)
  • 125g x lamb mince
  • 1 x longlife tomatoes (dice ½ cm cubes)
  • 1 x roti
  • ¼ cup x yoghurt
  • Salt & Pepper (from your pantry)
  • Tin foil (from your pantry)


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.