Spiced lamb flatbread

This lamb flatbread is a stalwart on the Boston Tea Party menu
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Spiced lamb flatbread

Featured in the gorgeous Indy Cafe Cookbook, Laura Downing of Boston Tea Party shares her lamb flatbread recipe

Serves    4

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Indy Coffee Box
  • 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
  1. For the lamb kofte: mix the mince, spices, seasoning and yogurt in a bowl using your hands.
  2. 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.
  3. For the herb salad: combine all of the ingredients in a large bowl.
  4. Add the kofte to the herb salad and mix.
  5. For the date jam: put the dates and water in a blender and blitz until smooth.
  6. 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.
  7. 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

  1. For the lamb kofte: mix the mince, spices, seasoning and yogurt in a bowl using your hands.
  2. 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.
  3. For the herb salad: combine all of the ingredients in a large bowl.
  4. Add the kofte to the herb salad and mix.
  5. For the date jam: put the dates and water in a blender and blitz until smooth.
  6. 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.
  7. 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.
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'Veggie? Swap the lamb for crispy fried halloumi,' says Laura

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