Recipe: Lamb Kofta Wraps

Preparation

• 1
  Peel and finely chop the shallot, garlic and red chilli then finely chop the mint leaves. Pulse all in a food processor with half of the lamb mince.
• 2
  Place into a large bowl with the rest of the meat, add the cumin, coriander, allspice and lemon, season well with salt and black pepper then mix well.
• 3
  Roll a spoonful of the mix into a ball with floured hands then form into a short, fat cylinder. Repeat until all the mixture is used, about 22 koftas.
• 4
  Place on a plate and leave to chill in the fridge for at least 30 minutes.
• 5
  Peel and deseed the cucumber, chop into small pieces and mix in a small bowl with the yoghurt. Add the crushed garlic, chopped mint and lemon juice.
• 6
  Mix the yoghurt sauce together, cover and place to chill in the fridge.
• 7
  Chop the parsley very finely and mix with a splash of olive oil in a shallow bowl. Roll each kofta briefly in the bowl to coat with oil and parsley.
• 8
  Heat a little oil in a griddle or frying pan and cook the koftas in 2 or 3 batches for 5-7 minutes until cooked through, turning to cook all sides.
• 9
  Fill each folded tortilla wrap with salad leaves and halved tomato then add 5 or 6 lamb koftas. Serve with a small bowl of yoghurt and cucumber sauce.