Lamb with homemade flatbread and a cucumber & mint yoghurt dressing Ingredients Now Let’s Cook

Method for the Koftas 2. Add the natural yoghurt and a little warm water to bind until this makes a dough To create 12 Koftas you will need: 1. Firstly soak 12 BBQ bamboo skewers in cold water until needed. ball in the bowl. Knead the dough well for a minute, then form into four balls. For the Koftas 2. Place the fennel, and coriander seeds in a dry frying pan on a medium 3. Roll/flatten each ball out with a little • 400g minced lamb heat and toast for a minute until the flour to a thickness of about 4-5mm. • 2 tsp each of cumin, coriander aroma comes off the seeds in the pan. 4. Griddle in a dry frying pan on a medium and fennel seeds (½ for the Then allow to cool in a pestle and mortar heat, or even on a low light BBQ for about or a spice grinder. and ½ for the flatbread) 3 mins each side. 3. Grind the seeds and place half this mix Method for the cucumber and mint • 4 large sprigs of mint - leaves into the lamb Kofta mince along with yoghurt dressing finely chopped some salt and pepper. 1. Place the into a bowl, then zest the (½ for the Kofta and ½ for the 4. Add the crushed , the onion, half the lemon with a fine grater and add to the chopped fresh mint and mix. Once mixed bowl. natural yoghurt sauce) add a pinch of smoked , give a 2. Slice the cucumber in half long ways and final mix and then divide into 12 mounds. • ¼ small onion - finely using a teaspoon remove the seeds, then Now place these lamb koftas around the dice and place in the bowl with the lemon chopped skewer in a lollipop fashion and mould zest and onion. • 2 garlic cloves - crushed into sausage shapes so they remain on 3. Simply mix in the natural yoghurt with • Salt and pepper the skewer. 5. Place in the fridge until you are ready to the cucumber, mint, lemon zest and juice • Large pinch of smoked cook them. and season to taste with salt, pepper and paprika. paprika 6. To cook simply place the skewers on a grill tray, lightly drizzle with some oil To assemble the dish For the flatbreads and grill or place on a BBQ for 1. Cut the flatbread into manageable slices • 300g plain flour approximately 8 mins until cooked. and place on the plate. Add some crispy salad leaves. • ½ tsp of salt Turning a few times for an even cook. Method for the flatbreads 2. Place the koftas on the top and garnish • 1 tsp baking powder 1. Simply mix the flour, baking powder, with cherry tomatoes and the dressing. • The other half of the ground toasted ground seeds and paprika 3. Finally add some ripped pieces of fresh seeds from above the mix and season with the salt. mint to finish before serving. • 1 tsp of smoked paprika • Heaped tbsp of natural yoghurt For the cucumber & mint yoghurt dressing • 2 tbsp chopped mint (leftover from above) Enjoy with a • 1 small carton natural glass of dry white yoghurt (approx.125g) Sauvignon Blanc or an • ¼ finely chopped onion oaked red Cabernet • ½ lemon zest and juice • 10cm cucumber Sauvignon! • Salt, pepper and smoked paprika to taste • Salad leaves and cherry tomatoes to garnish