Spiced Lamb Kathi Style Rolls

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.