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- Lamb koftas with easy homemade…
- 400g lamb mince
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 garlic clove, grated
- 1 lime, juiced and zested
- ½ Cucumber, peeled
- 450ml natural yoghurt
- 1 large tbsp mint sauce
- 250g self-raising flour
- 1 tsp baking powder
- 1 tsp olive oil
Mix together the lamb, spices, garlic, and lime, and season with salt and pepper. Shape the mixture into golf ball-sized balls and set aside in the fridge to chill and firm up.
For the flatbreads, mix the flour, 250g of the natural yoghurt, baking powder and olive oil together with a pinch of salt. Divide the dough into six balls and roll each one out very thinly. Heat a griddle pan or frying pan and place the flat bread on the pan on a medium/high heat. Wait until it puffs up a little, then turn and cook on the other side. This will only take a few minutes. Keep warm in foil until ready to serve. (If you want to make them ahead of time and reheat later, simply pat with water and wrap in foil, then place in the oven at 180°C for 3-5 minutes.)
To make the cucumber, yoghurt and mint dressing, peel the cucumber into strips until you reach the seeds on each side. Mix the yoghurt and mint sauce together then drop in the cucumber and stir to coat.
To cook the koftas, thread a few onto a skewer and grill on the barbecue, or fry in a little oil in a pan until golden brown all over and hot throughout.
To assemble, divide the koftas between the flatbreads and spoon over the yogurt and cucumber.
Shop the ingredients
Yeo Valley Organic Natural Yoghurt 450g450g
Doves Farm Organic Self Raising White Flour 1kg1kg
Ocado Ground Coriander 36g36g
Ocado Ground Turmeric 45g45g