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 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.
Panko Breadcrumbs(ContainsCereals containing gluten)
Chermoula Spice Mix
Baby Gem Lettuce
Plain Naan(ContainsCereals containing gluten, Milk)
Greek Style Yoghurt(ContainsMilk)
Water for the Breadcrumbs
Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then finely chop. 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. Once your oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Pop the panko breadcrumbs into a bowl. Add water for the breadcrumbs (see ingredients for amount), chermoula spice mix and half the garlic, mint and chilli respectively. Season with salt and pepper. Add the lamb mince. Mix with your hands until combined and shape into mini sausages (4 per person), then flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.
Heat a drizzle of oil in a large frying pan over high heat. When hot, add the koftas and brown on all sides, 2-3 mins. Meanwhile, chop the tomatoes into small chunks. Trim the baby gem then halve lengthways. Thinly slice widthways. In a small bowl, mix the remaining garlic with the 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 wedges have 4 mins left, warm the naans in the oven for 3-4 mins.
Place a warm naan on each plate. Share the salad between your naans. Top with the koftas and a sprinkling of the remaining mint and chilli. Finish with a drizzle of yoghurt. Sprinkle the zahtar spice on the wedges, toss to coat and serve alongside. Enjoy!