Spiced Lamb Kathi Style Rolls

Meanwhile, in a medium bowl, combine the korma paste and breadcrumbs. Add the lamb mince, then season with salt and pepper and mix together with your hands.

Shape into mini sausage shapes, 6 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Put the koftas and peppers on another baking tray. Drizzle with oil and season with salt and pepper.

Bake on the middle shelf of your oven until browned on the outside and cooked through, 15-20 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Meanwhile, trim the baby gem, halve lengthways, then thinly slice. Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Wash up the bowl used for the koftas. Add the yoghurt, olive oil (see pantry for amount) and mint to the (now empty) bowl.

Season with salt and pepper and mix together. Set your mint yoghurt aside.

Heat a large frying pan on medium-high heat with a knob of butter (if you have any) or a drizzle of oil.

Lay in one of the tortillas and cook until golden brown, about 1 min each side. Transfer to a plate or board, cover with foil and repeat the process with the remaining tortillas (2 per person).

Add the baby gem lettuce to the bowl with the minty yoghurt and mix to combine.

In another small bowl, combine half the mango chutney with the mayonnaise (see ingredients for amount).