Spinach & sweet potato samosas
These vegetarian samosas are a great way to get 3 of the 5-day into your family. They're also rich in fibre, folate, vitamin C, calcium and iron
Indian koftas with mint yogurt & flatbreads
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3 - 4
Skip to ingredients
- 500g lamb mince
- 3 tbsp tikka curry paste
- 2 tbsp mango chutney
- 2 garlic clovesfinely grated
- thumb-sized piece gingerfinely grated
- 225g Greek-style yogurt
- 1 ½ tbsp mint sauce
- 8 flatbreads
- 4 tomatoessliced
- 2 Little Gem lettucesshredded
Nutrition: per serving (4)
- kcal801
- fat27g
- saturates12g
- carbs92g
- sugars16g
- fibre7g
- protein44g
- salt2.7g
Method
step 1
In a large bowl, mix the lamb mince with the curry paste, mango chutney, garlic and ginger. Season a little and roll into 20 oval balls. Heat a large, non-stick frying pan – you shouldn’t need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins – be careful as they are quite fragile.
step 2
Heat oven to 200C/180C fan/ gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins, adding the flatbreads for the final 5 mins. Mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.
