Spicy Lamb Kotfa Wraps with Mint Yoghurt

Ingredients

Serves : 4

• 4 flatbreads or warm Pita (lightly toasted)
• 1 small Red Onion, thinly sliced (soaked briefly in lemon juice to mellow sharpness)
• 1 small Cucumber, julienned
• 1 Carrot, julienned
  

For the Kotfas

• 500g Lamb Mince
• 1 small Onion, grated (squeeze out excess liquid)
• 3 Garlic cloves, minced
• 2 cm fresh Ginger, grated
• 1 Red Chilli, finely chopped (optional, adjust to taste)
• 2 tsp Ground Cumin
• 2 tsp Ground Coriander
• 1 tsp Smoked Paprika
• ½ tsp Chilli Flakes
• 2 Tbsp fresh Parsley or coriander, finely chopped
• Salt & Black Pepper
• 1 tbsp Olive Oil (for cooking)
  

For the Mini Yoghurt

• 1 cup Greek Yoghurt
• Juice of 1/2 Lemon
• 2 tbsp fresh Mint, finely chopped
• 1 tbsp fresh Coriander, chopped (optional for extra freshness)

Instructions

1. In a large bowl, combine lamb mince, onion, garlic, ginger, chilli, spices, herbs, salt, and pepper. Mix gently with your hands until just combined (don’t overwork, or koftas will be tough).
2. Divide mixture into 8 portions. Shape into small oblong patties or “logs” for easy wrapping.
3. Heat olive oil in a skillet or grill pan over medium-high. Cook koftas 8–10 minutes, turning occasionally, until browned on the outside and just cooked through inside.
4. Rest briefly.
5. Stir yoghurt, lemon juice, mint, coriander, and salt together. Chill until ready to use.
6. Warm flatbreads or pitas. Spread each with a generous spoonful of mint yoghurt.
7. Layer lettuce, cucumber, carrot, and red onion. Place 2 lamb koftas on top.
8. Drizzle extra yoghurt sauce, sprinkle pomegranate seeds, and fold or roll tightly.
9. Serve warm with extra lemon wedges, more yoghurt dip, and maybe a side of spiced sweet potato fries for an extra twist.
   

Recipe Inspiration here