Lamb Kofta Kebabs
with Garlicky Naan and Zahtar Sweet Potato Fries
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.
Ingredients
10
Panko Breadcrumbs
75
Greek Style Natural Yoghurt
(Contains Milk)
1
Green Chilli
12
Red Wine Vinegar
(Contains Sulphites)
2
Medium Tomato
200
Lamb Mince
1
Ground Cumin
2
Garlic Clove
2
Plain Naans
(Contains Milk, Cereals containing gluten)
1
Flat Leaf Parsley
250
Sweet Potato Fries
½
Iceberg Lettuce
1
Za'atar
1
Mint
1
Red Onion
Not included in your delivery
1
Olive Oil
100
Water for the Lamb
Nutritional information
Utensils
Instructions
Preheat your oven to 210°C. Halve and peel the red onion. Chop one half into very small pieces and thinly slice the other. Keep separate. 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).
Pop the lamb mince into a bowl and add the cumin, finely chopped red onion, panko breadcrumbs and half the garlic, half the parlsey, half the mint and half the chilli. Add the water (see ingredients for amount) and season with salt and pepper. Use your hands to combine the ingredients, then shape into 3 small sausage shapes per person. IMPORTANT: Wash your hands after handling raw meat.
Pop the sweet potato fries onto a baking tray, drizzle with oil and season with salt and pepper. Roast in the oven until soft and golden, 16-20 mins. Turn halfway through cooking.
Meanwhile, heat a splash of oil in a large frying pan over high heat. When hot, add the koftas and brown on all sides, 2-3 mins. Meanwhile, finish off your prep. Pop the onion slices into a bowl and add the vinegar. Turn to coat in the vinegar. Chop the tomatoes into small chunks. Trim the root from the iceberg lettuce then halve lengthways. Thinly slice widthways. Mix the remaining garlic with olive oil (see ingredients for amount).
When the koftas are browned, lower the heat to medium and keep cooking for another 6-8 mins. Turn every 2 mins or so. IMPORTANT: The koftas are cooked when no longer pink in the middle. Meanwhile, spoon the garlicky oil over the naan breads and place on a baking tray. When the fries have 4 mins left, warm the naans in the oven for 3-4 mins. Get ready to serve!
Toss the lettuce and tomatoes through the pickled red onion slices and season with salt and pepper. Place a warm, garlicky naan on each plate. Share the salad between your naans. Top with the koftas and a sprinkling of the remaining mint, parsley and chilli. Finish with a drizzle of Greek yoghurt. Sprinkle the zahtar spice on the fries, toss to coat and serve alongside. Enjoy!
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