Recipe Index

Ingredients

• 1 lb 2 oz lamb mince (20% fat)
• 3 spring onions, thinly sliced from root to tip
• 1 small onion, very finely chopped
• 2 large garlic cloves, crushed
• 1 1/2-inch piece fresh root ginger, peeled and grated
• 1 tsp dried red chilli flakes
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 oz fresh coriander, finely chopped, plus extra leaves to serve
• 1 large tomato, seeds removed, finely chopped and drained
• 1 tbsp cornflour
• 1 free-range egg
• 2 tbsp olive oil
• Sea salt flakes and freshly ground black pepper
• Flatbreads, according to taste
• Red onion, thinly sliced, according to taste
• Thick Greek-style yoghurt, according to taste

Method

1. Put the lamb mince, spring onions, chopped onion, garlic, ginger, chilli flakes, ground coriander, ground cumin, chopped coriander, tomato, cornflour and egg into a mixing bowl with a generous amount of salt and pepper.
2. Work the mixture together really well with your hands for a few minutes until it forms a smooth, evenly combined paste.
3. Divide the mixture into 8 equal portions, roll them into balls, and flatten each ball into a thin patty.
4. Heat the olive oil in a large frying pan over high heat and fry the patties for 2 to 3 minutes on each side until nicely browned and cooked through.
5. Serve the kebabs in warmed flatbreads with extra coriander leaves, the sliced red onion and spoonfuls of yoghurt.

Prep: 30 min · Cook: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data