Spiced Lamb Kathi Style Rolls
with Wedges, Baby Leaf Salad and Mango Chutney
Inspired by some of the world's most popular street food, these tasty Spiced Lamb Kathi Style Rolls are perfect for a casual sharing-style dinner.
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
450 grams
Potatoes
1 unit(s)
Bell Pepper
(May contain Celery)
50 grams
Korma Curry Paste
(Contains Mustard)
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
300 grams
Lamb Mince
1 bunch(es)
Mint
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
50 grams
Baby Leaf Mix
40 grams
Mango Chutney
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
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, and season with salt and pepper. 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 curry paste and breadcrumbs. Add the lamb mince, season with salt and pepper, then 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 onto opposite sides of another baking tray. Drizzle with oil and season with salt and pepper.
Bake on the middle shelf of your oven until the peppers are softened and the koftas are browned on the outside and cooked through, 15-20 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).
Wash up the bowl used for the koftas, then add the yoghurt, olive oil for the dressing (see pantry for amount) and chopped mint.
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 leaves to the bowl of mint yoghurt and mix to combine.
When everything's ready, share the tortillas between your plates.
Top with some salad, a few pepper slices and 3 koftas per wrap. Drizzle over the mango chutney. Roll up tightly to enclose the filling and repeat.
Serve your kathi rolls with the wedges and any remaining salad and peppers alongside.
Serve with the mayonnaise (see pantry for amount) on the side for dipping.
Enjoy!
