Ingredients
- 200g mushrooms
- 300g lamb mince
- 1 egg, lightly beaten
- 2tbsp breadcrumbs
- 2tbsp ground cumin
- 1tsp chilli powder
- 1tsp smoked paprika
- 2tbsp ground coriander
- 3tbsp chopped parsley
- 250g wholemeal flour
- 175ml water
- 1 tbsp olive oil
- 250g Greek style yoghurt
- 1 clove of garlic
- 1 tbsp dried mint
- Salt and pepper to season
- Fresh coriander to serve
Method
- Blitz the mushrooms in a food processor until finely chopped then mix with the lamb, egg, breadcrumbs, spices and herbs.
- Shape into 12 sausages and thread onto skewers. Leave in the fridge while you prepare the bread and garlic raita.
- Mix the yoghurt with the garlic, mint and a pinch of salt and pepper and put in a serving bowl.
- In another bowl, mix together the flour, water and a tablespoon of olive oil and knead until you have a dough.
- Divide into eight balls and roll out into circles. Heat a sauté pan and when hot cook each flatbread until lightly charred on each side. Keep warm, wrapped in foil or a tea towel while you cook the kofte.
- Cook the lamb kofte under a hot grill or on a griddle pan until browned all over.
- Serve immediately with the breads and raita and a good handful of chopped coriander.
