Lamb Kofta Flatbread

Equipment

• ✓ Mixing bowls
• ✓ Grill pan
• ✓ Grater
• ✓ Food thermometer

Ingredients

• 700 g minced lamb
• 120 g onion, finely grated and squeezed dry
• 20 g garlic, minced
• 10 g ground cumin
• 8 g ground coriander
• 6 g smoked paprika
• 3 g ground cinnamon
• 25 g parsley, chopped
• 15 g mint, chopped
• 10 g fine salt
• 6 flatbreads
• 220 g yogurt or tahini sauce
• Tomato, cucumber and pickled onion to serve

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Squeezing moisture from grated onion helps the kofta hold its shape without adding breadcrumbs.

Ingredient choices: Squeeze grated onion before adding it to the mince. Parsley and mint should be finely chopped so they integrate without long stems. Yogurt sauce and tahini sauce are different serving choices with different dairy and sesame implications.

Cooking control: Mix the mince only until it holds together, shape equal portions and chill briefly as directed. Turn gently once the surface has set and verify 71°C in the centre. Warm flatbreads separately just before assembly.

If something goes wrong: Kofta that split may contain too much onion water or have been handled before browning. A dense texture can result from excessive mixing. If the seasoning seems strong, test a small fully cooked portion before shaping the entire batch.

Ingredient Substitutions

• ↔ Minced lamb → minced beef
• ↔ Flatbread → rice or lettuce cups
• ↔ Yogurt sauce → lemon-tahini sauce

Food Safety & Doneness

Cook ground beef, lamb or pork to at least 71°C; any ground poultry needs at least 74°C. Follow a higher target when specified for a stuffed dish. Never taste raw mince.

Serving & Plating

Arrange kofta on warm flatbread with vegetables and a controlled amount of sauce. Offer extra sauce separately to preserve the bread’s texture.

Storage

Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.