Lamb Koftas with Mint and Greek Yoghurt

Name: Lamb Koftas with Mint and Greek Yoghurt
Prep time: 50
Cook time: 20
Yield: 4
Ingredients: 500 g of minced lamb; 2 tbsp of chopped mint leaves; 2 tbsp of garam masala (or curry powder); 1 tbsp of ground cumin; 1 onion finely diced; Salt and cracked black pepper; For the yoghurt:; 5 tbsps of greek yoghurt; Small bunch of mint leaves chopped finely; Half the juice of a lime; For the naan bread:; 250g plain flour; 2 tsp sugar; 1 tsp salt; ½ tsp baking powder; 110-130ml milk; 2 tbsp vegetable oil, plus extra for greasing

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Ingredients

500 g of minced lamb
2 tbsp of chopped mint leaves
2 tbsp of garam masala (or curry powder)
1 tbsp of ground cumin
1 onion finely diced
Salt and cracked black pepper
For the yoghurt:
5 tbsps of greek yoghurt
Small bunch of mint leaves chopped finely
Half the juice of a lime
For the naan bread:
250g plain flour
2 tsp sugar
1 tsp salt
½ tsp baking powder
110-130ml milk
2 tbsp vegetable oil, plus extra for greasing

Instructions

For the yoghurt just mix all the ingredients in a bowl, cover and place in the fridge until ready to serve.
For the naan bread sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the ‘well’, to make smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes. Form the dough into five balls. Roll the dough balls out quite thinly into your preferred shape. Now on a dry pan on a medium heat place the naan breads on and cook on each side for a minute until lightly brown. Once cooked brush them with olive oil and sprinkle on your preferred topping. I usually go for some fresh rosemary and sea salt.
For the lamb koftas. Place all the ingredients into a big bowl and mix thoroughly with your hands. Roll the lamb into balls the size of gold balls and flatten them into patties. Place them into the fridge to chill for ten minutes to firm up.
Stick a pan on a medium heat with some oil and cook the koftas for 5-6 minutes turning halfway so that both sides are evenly browned. (You could also in the summer barbeque them.)
Serve them warm and enjoy with the yoghurt dip and naan bread.