Herby Lamb Koftas on Garlic Naans
with Sweet Potato Wedges, Baby Gem Salad and Yoghurt
For the second stop on our “Street Food” Taste Tour, we’re celebrating the melting-pot of flavours that make Indian cuisine so delicious. Traditionally, Koftas in India are usually served cooked in a spicy curry and are eaten with rice or warmed Indian bread. We’ve given this recipe a fresh twist, serving our spiced lamb koftas on warm garlic naan, making them a great thing to eat with your hands and enjoy al fresco. Pair with a cold beer, kick back and you’ll be transported to the palm-fringed beaches of India.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Chermoula Spice Mix
(Contains Cereals containing gluten)
Baby Gem Lettuce
(Contains Milk, Cereals containing gluten)
Greek Style Natural Yoghurt
Not included in your delivery
Salt for the Breadcrumbs
Water for the Breadcrumbs
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Pick the mint leaves from their stalks and finely chop (discard the stalks).
Chop the sweet potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 25-35 mins. Turn halfway through.
In a large bowl, combine the chermoula spice mix with half the garlic and mint.
Mix in the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince. Season with pepper and mix together with your hands.
Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the koftas onto a large baking tray and bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
While the koftas cook, cut the tomatoes into small chunks. Trim the baby gem, halve lengthways, then thinly slice widthways.
Mix the remaining garlic with the olive oil (see pantry for amount). Spoon the garlic oil over the naans and place on a baking tray.
When the wedges have 4 mins left, warm the naans in the oven for 3-4 mins.
When ready, place a garlic naan on each plate and top with the baby gem, tomatoes and lamb koftas.
Sprinkle over the remaining mint, then finish with a drizzle of yoghurt.
Serve with the sweet potato wedges alongside.