Savory Lamb Koftas with Mango Yoghurt Sauce

Lamb koftas with mango yoghurt sauce, flatbreads & pickles

Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Serves: 4

There's something truly special about enjoying homemade lamb koftas with mango yoghurt sauce, flatbreads, and pickles that you just can't replicate with store-bought versions. When you craft these spiced lamb koftas yourself, you get to control the flavors, ensuring each bite is infused with the warm notes of ground cumin, coriander, and za'atar. Plus, making this dish at home is not only more satisfying but also budget-friendly—imagine savoring fluffy flatbreads wrapped around juicy koftas and drizzled with sweet mango yoghurt, all while knowing you've created it with love and fresh ingredients. As you finely shred that vibrant red cabbage and whisk together the tangy pickles with red wine vinegar, you'll feel the excitement build. The aroma of frying lamb mince fills your kitchen, promising a delicious meal that’s quick to prepare. With just a little prep and a bit of cooking, you’ll have a flavorful feast that brings a taste of a bustling market right to your table. So, grab your apron and let’s make these lamb koftas the star of your next dinner!

Lamb koftas with mango yoghurt sauce, flatbreads & pickles

Ingredients

• 1 small red cabbage head, shredded finely
• 3 tablespoons red wine vinegar
• ½ teaspoon superfine sugar
• 3 tablespoons vegetable oil for frying
• 500 grams minced lamb
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons za'atar spice blend
• 2 cloves of garlic, grated finely
• 1 red onion, grated finely
• 200 grams plain Danone Skyr yogurt
• 3 tablespoons mango chutney
• 4-6 soft wholemeal flatbreads or pitas
• 15 grams fresh dill leaves, picked
• pickled red onions, pickled red chilies, and olives

Instructions

Step 1

Pickle the shredded cabbage by mixing it with red wine vinegar, sugar, and a pinch of salt in a bowl. Scrunch with your hands, then refrigerate.

Step 2

Combine all kofta ingredients in a large bowl and mix thoroughly with your hands. Shape the mixture into 14-15 round patties.

Step 3

Combine the Danone Skyr Plain Yoghurt with mango chutney and a pinch of salt. Set the mixture aside for later.

Step 4

Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Add the patties and cook for 2-3 minutes on each side until cooked through.

Step 5

Warm the flatbreads, then add a layer of mango yogurt, top with the kofta patties, and finish with the pickles. Serve and enjoy!

Nutrition Information

calories: 427 calories

fat: 26 grams fat

carbohydrate: 14 grams carbohydrates

protein: 31 grams protein

fiber: 4 grams fiber

sugar: 12 grams sugar

Shop This Recipe

• Small Red Cabbage Finely Shredded
• Red Wine Vinegar
• Caster Sugar
• Vegetable Oil For Frying
• G Lamb Mince

My Tip

For beautifully seasoned lamb koftas, make sure to mix the spices—cumin, coriander, and za'atar—into the meat thoroughly. This ensures every bite is packed with flavor. Don’t be afraid to get your hands in there; it’s the best way to combine everything evenly!

Leftovers

To store your lamb koftas and accompaniments, place them in separate airtight containers in the fridge, where they’ll stay fresh for up to three days. When you're ready to enjoy them again, reheat the koftas in a skillet over medium heat for about 5-7 minutes to keep them juicy and delicious, while warming the flatbreads in a dry pan for that perfect

Make It Your Own

For a delicious twist, try swapping the lamb mince for chickpeas to make vegetarian koftas. Blend canned chickpeas with the spices, and serve them with a zesty tahini sauce instead of the mango yoghurt for a fresh flavor contrast!

#Easy lunch #healthy summer dinner #Lamb koftas #Mango chutney #Pickled red cabbage #Yogurt