Lamb Kofta with Capsicum Salad and Flatbread

Ingredients

• 300 glamb mince
• 3 piecegarlic cloves
• 0.5 piecebrown onion
• 0.25 cupfresh parsley
• 1 tspground cumin
• 1 tspground coriander
• 0.5 tspsmoked paprika
• 0.25 tspground cinnamon
• 0.25 tspblack pepper
• 1 tbspolive oil
• 1 piecered capsicum
• 1 pieceyellow capsicum
• 1 piececarrot
• 1 pieceLebanese cucumber
• 2 tbspfresh mint leaves
• 1 piecelemon
• 1 tbspextra virgin olive oil
• 2 piecestore-bought flatbread (Lebanese or pita style)

Method

1. 1

   Finely grate the onion and mince the garlic cloves, then roughly chop the parsley. Combine lamb mince, grated onion, garlic, parsley, cumin, coriander, smoked paprika, cinnamon, and black pepper in a bowl and mix well with your hands until evenly combined.

2. 2

   Divide the mixture into 8 equal portions and roll each into a short oval-shaped kofta about 8cm long.

3. 3

   Heat olive oil in a large non-stick frying pan over medium-high heat. Add the koftas and cook for 3–4 minutes per side, turning once, until browned all over and cooked through — about 8 minutes total.

4. 4

   While the koftas cook, thinly slice the red and yellow capsicum, peel and julienne the carrot, and slice the cucumber into half-moons. Toss together in a bowl with the mint leaves.

5. 5

   Squeeze the lemon juice over the salad, drizzle with extra virgin olive oil, and toss to coat.

6. 6

   Warm the flatbreads directly in a dry pan or over a gas flame for 30–60 seconds each side until soft and lightly charred. Serve the koftas alongside the capsicum salad and warm flatbread.