Spiced lamb flatbread
This lamb flatbread is a stalwart on the Boston Tea Party menu
- Added on May 24, 2019
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Serves 4
Supported by
- You will need
- Method
For the lamb kofte
- Lamb mince 500g
- Chilli powder 5g
- Leaf coriander 20g, chopped
- Garam masala 2 tsp
- Ground coriander seeds 1 tsp
- Ground cumin 1 tsp
- Salt and black pepper to season
- Greek yogurt 50g
- Extra virgin olive oil 10ml
For the herb salad
- Parsley 100g, finely chopped
- Leaf coriander 100g, finely chopped
- Mint 100g, finely chopped
- Radish 100g, finely chopped
- Cucumber 100g, finely chopped
- Spring onions 50g, finely chopped
- Lemon 1, juice
- Extra virgin olive oil 20g
For the date jam
- Dates 100g
- Water 50ml
To serve
- Greek yogurt 200g
- Harissa paste 20g
- Sumac 1 tsp
- Olive oil
- Flatbreads 2, halved and lightly toasted
- Pickled red onion 80g
- Toasted sesame seeds 20g
- For the lamb kofte: mix the mince, spices, seasoning and yogurt in a bowl using your hands.
- Heat the oil in a large frying pan and gently fry the kofte mix until cooked through. Allow to cool and then chop into a rough crumb.
- For the herb salad: combine all of the ingredients in a large bowl.
- Add the kofte to the herb salad and mix.
- For the date jam: put the dates and water in a blender and blitz until smooth.
- To assemble: place a dollop of yogurt on one side of a shallow bowl and use the back of a spoon to spread the yogurt up one side of the bowl. Place small dots of harissa along the yogurt, sprinkle with sumac and drizzle with olive oil.
- On the other side of the bowl, place the toasted flatbread half. Spread a generous helping of the date jam on the flatbread and then add a serving of the kofte. Top the lamb flatbread with pickled red onion and finish with a sprinkle of toasted sesame seeds.
You will need
For the lamb kofte
- Lamb mince 500g
- Chilli powder 5g
- Leaf coriander 20g, chopped
- Garam masala 2 tsp
- Ground coriander seeds 1 tsp
- Ground cumin 1 tsp
- Salt and black pepper to season
- Greek yogurt 50g
- Extra virgin olive oil 10ml
For the herb salad
- Parsley 100g, finely chopped
- Leaf coriander 100g, finely chopped
- Mint 100g, finely chopped
- Radish 100g, finely chopped
- Cucumber 100g, finely chopped
- Spring onions 50g, finely chopped
- Lemon 1, juice
- Extra virgin olive oil 20g
For the date jam
- Dates 100g
- Water 50ml
To serve
- Greek yogurt 200g
- Harissa paste 20g
- Sumac 1 tsp
- Olive oil
- Flatbreads 2, halved and lightly toasted
- Pickled red onion 80g
- Toasted sesame seeds 20g
Method
- For the lamb kofte: mix the mince, spices, seasoning and yogurt in a bowl using your hands.
- Heat the oil in a large frying pan and gently fry the kofte mix until cooked through. Allow to cool and then chop into a rough crumb.
- For the herb salad: combine all of the ingredients in a large bowl.
- Add the kofte to the herb salad and mix.
- For the date jam: put the dates and water in a blender and blitz until smooth.
- To assemble: place a dollop of yogurt on one side of a shallow bowl and use the back of a spoon to spread the yogurt up one side of the bowl. Place small dots of harissa along the yogurt, sprinkle with sumac and drizzle with olive oil.
- On the other side of the bowl, place the toasted flatbread half. Spread a generous helping of the date jam on the flatbread and then add a serving of the kofte. Top the lamb flatbread with pickled red onion and finish with a sprinkle of toasted sesame seeds.
'Veggie? Swap the lamb for crispy fried halloumi,' says Laura