Lamb Kofta Wraps
June 30, 2015
I normally like to keep my work recipes separate to the ones I do on here, but occasionally, I just have to share some with my readers and this recipe is one of them.
The weather today here in the Uk is a scorcher so I felt I had to share this with you for a perfect easy, quick dinner that won’t have you sweating over the oven!
These are a great favourite in our house especially at this time of year and throughout Summer. I tend to cook these as a great Sunday alternative and of course when the Sun is out, the BBQ can be lit. We don’t tend to buy Lamb that often because of price, but if your budget takes you a bit further, it’s a great treat to have. I always freeze some down so that they are there when money doesn’t stretch that far.
Ive added a spice of Ras el hanout which is a spice blend from North Africa. It is widely available now and gives it that extra flavour such as Garam masala does in Indian Cuisine. It is a great Blend that can be used in many recipes, of which, I do!
Once all wrapped up, these are so Juicy and fresh tasting with all that salad packed in and of course with the little added bonuses of Lemon, Yoghurt and pickled chilli peppers, It’s a match made in Heaven.
Once you’ve had these, you’ll be making a lot more I assure you.
Lamb Kofta Wraps:
(Makes approximately 14 Koftas)
- 500g Lamb Mince
- 2 Tbsp Rapeseed Oil
- 1 medium Onion diced finely
- 1 tsp Ras el hanout ( I use Spice Kitchen for all my dry spices, they are fantastic)
- 1 tsp Ground Cumin,
- 1 tsp Ground Coriander,
- Half of a small Green Chilli chopped finely
- 2 cloves of Garlic Chopped Finely
- 1/2 Tsp Chilli Powder
- 1 Level Tbsp Tomato Puree
- Sea Salt and Cracked Black Pepper for seasoning
- Small handful of Fresh coriander chopped finely
- A selection of Salad leaves such as Watercress, Rocket, Mizuna (to give a peppery) taste
- White Cabbage Sliced fine (to add crunch) You could use Iceberg if you can’t get it.
- Salad Cress
- Red onion sliced through the whole onion very finely
- Cucumber sliced fine
- Fresh Mint leaves
- Fresh Coriander Leaves
- Soft Tortilla Wraps , If you want to have a go at making your own Flatbreads, I have my recipe click here
- Plain Greek Yoghurt
- Lemon to spritz over
- Pickled Chillis ,if required, to add extra hotness and authenticity (Can be bought in most world sections of supermarkets)
- Fry off your Chopped Onion and add your dry spices (Ras el hanout, Cumin, coriander and Chilli powder). Cook for a minute, stirring and allowing not to burn.
- Add your Garlic and fresh chilli and cook for another minute or two or until onions have started to colour and your Garlic isn’t burning.
- Add some salt and pepper to season and pop this mixture into a bowl to cool.
- In a separate Bowl place your Lamb mince, tomato Puree and a little more Salt and Pepper. Pop into this bowl, all your onion and herb mixture.
- Mix all ingredients together with your hands and add your Chopped Coriander.
- Take a small handful of your Kofta mix and start to form a ball in your hands, then slowly shape more into an oval shape. Do this repeatedly with all your mixture.
- * N.B If you do too many you can freeze them at this stage.
- Fry off your Kofta’s in a little oil as with lamb you wont need too much. Turning so that each side is cooked well.
* Warm your Tortillas to packet instructions and then assemble your Wrap. Add a little salad, then meat, then salad. Spritz Lemon, add chilli if you wish and drizzle with Yoghurt and you’re ready to go!