Spiced Lamb Kathi Style Rolls
with Cumin Wedges, Mint Baby Gem Salad and Mango Chutney
- Mustard
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Celery
- Sesame
These Spiced Lamb Kathi Style Rolls are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Ingredients
450
Potatoes
1
Bell Pepper
(May be present: Celery)
50
Korma Curry Paste
(Contains: Mustard)
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
300
Lamb Mince
1
White Cumin Seeds
(May be present: Sesame, Celery)
1
Baby Gem Lettuce
1
Mint
75
Greek Style Natural Yoghurt
(Contains: Milk)
4
Super Soft Tortillas with Whole Wheat
(Contains: Cereals containing gluten)
80
Mango Chutney
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Olive Oil for the Dressing
2
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Halve the pepper and discard the core and seeds. Slice into thin strips.
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the cumin seeds. 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 top shelf until golden, 25-35 mins. Turn halfway through.
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).
When everything's ready, spread the remaining mango chutney towards the bottom of each wrap.
Top with some salad, a few strips of pepper and 3 koftas per wrap. Roll up tightly to enclose the filling and repeat.
Serve your kathi rolls with the wedges and any remaining salad and peppers alongside. Pop the mango mayo on the side for dipping.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The combination of spiced lamb koftas, mango chutney, and mint yoghurt works really well together, with most finding the flavours balanced and satisfying. Some felt the dish leaned sweet, and adding a little extra chilli can help offset the richness of the mango chutney.
- Ease of prep: Straightforward to follow, though the number of steps and bowls means it takes a little longer than expected, especially in a smaller kitchen.
- Suggestions: If the mint dressing tastes slightly bitter, a teaspoon of mint sauce can help balance it; some also found that keeping the lettuce separate from the yoghurt prevents the wraps from becoming too wet. Adding a finely chopped onion to the lamb mince adds depth, and the potato wedges may benefit from an extra five minutes in the oven.
- Next-day meals: Portions are generous and filling, though some found three koftas plus all the fillings a tight fit in one tortilla, so consider using the extra filling as a side.
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