Zesty, juicy and all served on a delicious homemade flatbread.
Ingredients
For the kofte:
- 600g lamb mince
- 1 tbsp cumin
- 1 tbsp coriander powder
- 1 tsp dried chilli flakes
- 3 cardamom pods
- Salt
For the flatbread:
- 200g plain flour
- 100g mashed potato
- 7g fast action dried yeast
- 150ml warm water
- 20g olive oil
- 30g yoghurt
- 10g salt
For the peppers:
- 1 jar skinned red peppers
- 300ml red wine vinegar
- 50g sugar
- 50g feta
- Handful mint
- Handful coriander
Method
- To start, place the flour, fast action yeast, potato, olive oil, yoghurt and salt in a mixer, bind together. Add water.
- Knead for 5 mins until the dough cleans the bowl.
- Place in a greased bowl, cover and leave in a warm place to double in size.
- Using a dry pan, toast the spices for 1 min until smoking (grate the cardamom pods), place these in a bowl with the lamb mince and salt, mix and mould around a metal skewer. Cook on a bbq or griddle pan for 2 mins on all sides until cooked through.
- Remove the juice and oil from the red pepper jar, refill with the sugar and vinegar and shake, leave in fridge.
- Once the flatbread has doubled in size, knock it back on a floured surface until its 1cm thick, cut even sized breads and cook for 1min on both sides in a smoking hot non stick pan.
- Remove the red pepper from the jar, slice thinly, place on the flatbread, top with lamb kofte, herbs, feta and more yoghurt.
