Herby Lamb Koftas on Garlic Naans
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Herby Lamb Koftas on Garlic Naans

Herby Lamb Koftas on Garlic Naans

with Sweet Potato Wedges, Baby Gem Salad and Yoghurt

These Herby Lamb Koftas on Garlic Naans are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:
Spicy
Allergens:
Cereals containing gluten
Milk

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.

Preparation Time50 minutes
Cooking time
DifficultyMedium

Ingredients

serving amount

2

Garlic Clove

1

Green Chilli

1

Flat Leaf Parsley

1

Mint

2

Sweet Potato

2

Chermoula Spice Mix

10

Panko Breadcrumbs

(Contains Cereals containing gluten)

300

Lamb Mince

2

Medium Tomato

1

Baby Gem Lettuce

2

Plain Naans

(Contains Cereals containing gluten, Milk)

75

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

2

Water for the Breadcrumbs

¼

Salt for the Breadcrumbs

1

Olive Oil

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Nutritional information

Energy (kJ)4005 kJ
Energy (kcal)957 kcal
Fat32.5 g
of which saturates12.9 g
Carbohydrate118.9 g
of which sugars22.2 g
Protein44.4 g
Salt2.38 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grater
Garlic Press
Baking Tray
Bowl

Instructions

Prep Time
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed, then finely chop.
Roughly chop the flat leaf parsley (stalks and all).
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).

Roast the Wedges
2

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.
Once your oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Kofta Time
3

In a large bowl, combine the chermoula spice mix, half the garlic, parsley, mint and chilli each, the breadcrumbs, water and salt for the breadcrumbs (see ingredients 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.

Ready, Steady, Bake
4

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.

Finish Up
5

While the koftas cook, chop the tomatoes into small chunks. Trim the baby gem, halve lengthways, then thinly slice widthways.
Mix the remaining garlic with the olive oil (see ingredients 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.

Assemble and Serve
6

Place a garlic naan on each plate and top with the baby gem, tomatoes and lamb koftas. Sprinkle over the remaining mint, parsley and chilli (use less if you'd prefer things milder).
Finish with a drizzle of yoghurt, then serve with the sweet potato wedges alongside.
Enjoy!