Lamb Kofte with Homemade Flatbreads & Herbed Yoghurt

(SERVES 4)

FOR THE KOFTE

3 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp fennel seeds
1 ½ tsp caraway seeds
1 tbsp smoked paprika
500g minced lamb
1 onion, peeled and finely chopped
3 cloves garlic, crushed
1 inch piece ginger, peeled and grated
Salt and pepper

FOR THE FLATBREAD

150g plain flour
Pinch of salt
75ml water
1 tbsp olive oil

FOR THE HERBED YOGHURT

200ml natural yoghurt
1 tbsp each chopped parsley, chervil and coriander
A squeeze of lemon juice

Preheat the oven to 170°C

To make the kofte, combine the cumin, coriander, fennel and caraway seeds in a small bowl with the smoked paprika. Spread evenly on a baking tray and toast in the oven for 10 minutes.

Place the lamb mince, onion, garlic and ginger in a mixing bowl along with the toasted spices and a little salt and pepper. Mix together well with your hands, making sure the spices are evenly distributed through the meat.

Shape the mince into 8 long kofte and thread each onto a skewer. Place on a baking sheet or large plate and chill for at least an hour before cooking.

To cook, heat a char-grill pan and add a few of the kofte at a time. Cook, turning regularly, until nicely browned and cooked through.

Make the flatbread dough by sieving the flour into a bowl with the salt. Pour on the water and olive oil and mix quickly with a metal spoon. Use your hands to bring the mixture together into a soft dough and knead for 5 minutes.

Divide the dough into four and roll each piece out thinly to form a round flatbread. Heat a large frying pan and dry-fry each flatbread for 2 minutes on each side until slightly puffed up and slightly golden brown. Keep to one side covered with a cloth.

For the herbed yoghurt, simply combine all of the ingredients in a small bowl, stirring well and seasoning with salt and pepper.

Once the kofte and flatbreads are cooked, serve straight away drizzled with the yoghurt dressing and perhaps adding some char-grilled vegetables or pickled onions as we have done here.