Lamb koftas with mango yoghurt sauce, flatbreads & pickles

Method5 steps · about 40 min

1. 1

   Step 1: Start by lightly pickling the cabbage. Put the shredded cabbage in a bowl, add the red wine vinegar (3 tbsp), sugar (½ tsp) and a good pinch of salt and scrunch with your hands to coat, then set aside in the fridge.

   Uses 1 small head of red cabbage finely shredded · 3 tbsp red wine vinegar · ½ tsp caster sugar · 1 good pinch salt (for cabbage)

2. 2

   Step 2: Put all the ingredients for the koftas in a large bowl. Mix well with your hands, then shape into 14-15 round patties.

   Uses 500g lamb mince · 2 tsp ground cumin · 2 tsp ground coriander · 2 tsp za'atar · 2 garlic cloves finely grated · 1 red onion finely grated

3. 3

   Step 3: Mix the Danone Skyr Plain Yoghurt (200g) with the mango chutney (3 tbsp) and a pinch of salt, then set aside.

   Uses 200g Danone Skyr Plain Yoghurt · 3 tbsp mango chutney · 1 pinch salt (for yogurt sauce)

4. 4

   Step 4: Pour 2 tbsp of the vegetable oil into a large frying pan on a medium heat. Once hot, lower the patties into the oil and cook on each side for 2-3 mins, or until just cooked through to keep them juicy. Use the remaining1 tbsp oil for later batches if needed.

   Fry koftas · 3 minUses 3 tbsp vegetable oil:2tbsp initially, remaining1tbsp for later batches if needed · shaped lamb koftas

5. 5

   Step 5: When you’re ready to serve, warm the flatbreads, then spoon on some mango yogurt, the patties and pickles. Scatter over the dill (15g) leaves to serve.

   Uses 4-6 soft wholemeal flatbreads or pittas · 15g dill leaves picked · pickled red onions, to serve · pickled red chillies, to serve · olives, to serve · cooked lamb koftas · prepared mango yogurt sauce · prepared pickled red cabbage