Herby Lamb Koftas on Garlic Naans
with Sweet Potato Wedges, Baby Gem Salad and Yoghurt
- Cereals containing gluten
- Milk
Inspired by some of the world's most popular street food, these tasty Herby Lamb Koftas on Garlic Naans are perfect for a casual sharing-style dinner.
Ingredients
2 unit(s)
Garlic Clove
1 bunch(es)
Mint
2 unit(s)
Sweet Potato
1 sachet(s)
Chermoula Spice Mix
10 grams
Breadcrumbs
(Contains: Cereals containing gluten)
300 grams
Lamb Mince
1 unit(s)
Medium Tomato
1 unit(s)
Baby Gem Lettuce
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
1 tbsp
Olive Oil
Nutrition Values
Utensils
Cooking Steps
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 half the 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 tomato 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.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The koftas are well-seasoned and full of flavour, with the chermoula spice mix and fresh mint working together nicely. Some found the lamb a little mild and suggest adding extra garlic, cumin, or fresh coriander to boost the depth.
- Ease of prep: Most find this straightforward and enjoyable to make, though the koftas and wedges do require a little more hands-on time than simpler recipes.
- Suggestions: Consider swapping the naan for pitta bread or a flatbread, as several cooks felt the naan was too thick and starchy relative to the toppings. Stirring fresh mint or garlic into the yoghurt is a popular way to lift the sauce, and adding cucumber or radishes to the salad rounds out the dish nicely.
- Next-day meals: Leftovers keep well and make a satisfying lunch the following day.
- Portions: The sweet potato wedges can make the meal feel carb-heavy alongside the naan; leaving them out or serving one or the other works well for smaller appetites.
- Cooking tips: Make sure the sweet potato wedges are spread out in a single layer and given enough time to crisp up, as they can stay soft if crowded; start them in the oven before prepping the other ingredients to stay on schedule. Mix the kofta mixture thoroughly so the spices are evenly distributed throughout.
