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Indian Spiced Lamb Kofta Loaded Naan

Indian Spiced Lamb Kofta Loaded Naan

with Roasted Peppers, Mint Yoghurt and Wedges

Street Food
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This Indian Spiced Lamb Kofta Loaded Naan is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:Cereals containing glutenMilk

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

75 grams

Greek Style Natural Yoghurt

(ContainsMilk)

125 grams

Baby Plum Tomatoes

1 sachet

Rogan Josh Curry Paste

300 grams

Lamb Mince

2 unit(s)

Garlic Clove

2 unit(s)

Plain Naan

(ContainsCereals containing gluten, Milk)

1 sachet

Ground Cumin

1 unit(s)

Bell Pepper

1 bunch(es)

Mint

1 unit(s)

Red Onion

450 grams

Potatoes

Not included in your delivery

¼ tsp

Salt for the Koftas

1 tbsp

Water for the Breadcrumbs

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4016 kJ
Energy (kcal)960 kcal
Fat33.6 g
of which saturates12.7 g
Carbohydrate119 g
of which sugars19.0 g
Protein46.6 g
Salt2.74 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Bowl
Garlic Press
Grater
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the cumin. Toss to coat, then 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, 30-40 mins. Turn halfway through.

2

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).
In a small bowl, mix half the yoghurt with half the mint. Season with salt and pepper, then set the mint yoghurt aside.
Peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips, then pop onto one half of another baking tray. Drizzle with oil and season with salt and pepper.

3

In a large bowl, combine the breadcrumbs, garlic, half the rogan josh curry paste, salt and water 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.
Pop onto the other side of the pepper baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

4

When the potatoes are about halfway through cooking, roast the koftas and pepper on the top shelf of your oven until the koftas are browned on the outside and cooked through and the pepper is tender, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the red onion. Halve the tomatoes.
Heat a drizzle of oil in a large frying pan on medium-high heat.

5

Once hot, add the onion and tomatoes to the pan. Season with salt, pepper and a pinch of sugar. Cook until softened, 6-8 mins.
Stir in the remaining rogan josh curry paste, remaining yoghurt and water for the sauce (see ingredients for amount).
Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.
Meanwhile, sprinkle the naans with a little water and pop them into the oven to warm through, 2-3 mins.

6

Once the sauce has thickened, stir through the cooked koftas and pepper. Add a splash more water if needed.
When everything's ready, share the naans out between your plates and top with the koftas and veg. Dollop over the mint yoghurt and sprinkle with the remaining mint to finish.
Serve the wedges alongside. Enjoy!