Lamb koftas with roasted peppers and raita
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 400g lean lamb mince
- 1 tsp dried mint
- ½ tsp ground cumin
- ½ tsp ground coriander
- 2 red peppers, cut into strips
- 1 red onion, cut into thin wedges
- 2 tsp olive oil
- 400g cherry tomatoes
- 4 flatbreads, to serve
- to serve rocket
- ½ lemon, wedged to serve
RAITA
- 3 tbsp greek yogurt
- ½ cucumber, seeded and grated
- ½ clove garlic, crushed
- ½ a small bunch mint, leaves stripped and chopped
- ½ lemon, juiced
Method
- STEP 1
Heat the oven to 220C/fan 200C/gas 7. Mix together the lamb mince, dried mint and spices with lots of seasoning. Shape 8 sausage-shaped koftas around 4 metal kebab skewers, put onto a baking tray and chill for 15 minutes.
- STEP 2
Toss the peppers and onion with the olive oil and some seasoning, tip onto a baking tray and roast for 5 minutes. Add the koftas and cherry tomatoes to the tray and roast for 20 minutes or until the koftas are cooked through.
- STEP 3
Meanwhile, mix the yogurt, cucumber, garlic, mint and some seasoning with the lemon juice.
- STEP 4
Carefully remove the kebabs from the skewers and serve in a flatbread with the roasted veg, a little rocket, lemon wedges and a good spoon of the raita.
