INDIAN KOFTAS WITH MINT YOGURT & FLATBREADS RECIPE | BBC ...
Double up this recipe for sharing with family and friends - it has plenty of tasty components you can mix and match
Provided by Katy Greenwood
Categories Dinner, Main course
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, mix the lamb mince with the curry paste, mango chutney, garlic and ginger. Season a little and roll into 20 oval balls. Heat a large, non-stick frying pan – you shouldn’t need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins – be careful as they are quite fragile.
- Heat oven to 200C/180C fan/ gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins, adding the flatbreads for the final 5 mins. Mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.
Nutrition Facts : Calories 801 calories, FatContent 27 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 92 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 7 grams fiber, ProteinContent 44 grams protein, SodiumContent 2.7 milligram of sodium
SLOW-COOKED GREEK LAMB RECIPE | GOOD FOOD
I like to serve the whole leg in the centre of the table and flake the meat off the bone, sprinkling a little extra salt, some extra-virgin olive oil, and a touch of lemon and parsley. All these things help liven up the flavours of the lamb.
Provided by Brigitte Hafner
Categories Main-course
Total Time 2 hours
Yield SERVES 4
Number Of Ingredients 8
Steps:
Pre-heat oven to 160C (140C fan forced). Cover the lamb in olive oil, garlic, herbs, some salt and plenty of freshly ground pepper. Squeeze over the juice of one of the lemons.
Place lamb on a rack in a roasting pan, pour in enough water to come 2 to 3 centimetres up the pan's sides and cook for 5 hours.
Check the lamb every hour or so and baste with the pan juices.
After about 3 hours, once it is golden brown on top, cover with foil and continue to cook.
When cooked, remove from the oven and rest for 20 minutes before serving.
Serve with a squeeze of lemon juice, a drizzle of extra-virgin olive oil, some flaked salt and ground pepper, and a sprinkle of freshly chopped parsley.
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