Lamb Koftas with pickles and flatbread

Here’s what you’ll need

For your Lamb Koftas

• 750g Lakings’ finely minced lamb shoulder
• 2 small onions
• 1 small bunch of mint – just the leaves
• 50g toasted then roughly chopped pine nuts
• Half a tsp chilli powder
• 1½ tsp ground cinnamon
• 1½ tsp ground allspice
• Half a tsp grated nutmeg
• 1½ tsp ground black pepper
• 1½ tsp salt
• Rapeseed oil, for greasing

For the Flatbreads – makes 6-8

• 225g strong, unbleached white bread flour – and a little more for dusting
• ¾ tsp fine sea salt
• ½ tsp dried yeast
• ½ tsp sugar
• 150ml tepid water
• 1 tbsp of good olive oil

For the Pickles

• 120 ml cup apple cider vinegar
• 1 tbsp sugar
• 1 ½ tsp of salt
• 1 thinly sliced red onion

Equipment

• A sieve
• Grater
• Natural yoghurt to serve
• A jar for your red onion pickle
• If you want to make these into skewered koftes, be sure to soak your kebab sticks in water for an hour before using.

Step-by-step method

1. For your Koftas, begin by grating the onions. Squeeze the liquid out in your sieve, and then add to a large bowl.
2. Finely chop and add the parsley and mint leaves to the bowl.
3. Add your Lakings Lamb Mince, roughly chopped pine nuts, cinnamon, chilli powder, allspice, nutmeg, salt, and pepper and mix thoroughly.
4. Use your hands to shape the mix into patties, meatballs, sausages, or around flat skewers.
5. Cover and chill your koftas for up to 12 hours. If you’re in a rush, just one hour is fine!
6. In a heated frying pan or griddle – or, weather allowing, on the barbecue – greased with a little oil, cook your koftas. I like mine golden brown on all sides, but still pink inside, you can cook through to your liking – just keep an eye on them: you’ll know when they’re done!
7. Serve immediately with flatbreads, yoghurt, and pickles.
8. To make the Flatbread dough, start by placing the strong, unbleached flour and your salt in a large mixing bowl.
9. Separately, dissolve yeast in tepid water and add the oil.
10. Make a well in the middle of the flour, and slowly add the liquid a small amount at a time while mixing constantly.
11. Once all the liquid has been incorporated, transfer your dough onto a floured surface and knead well for at least 5 minutes.
12. The dough is ready when no longer tacky, but soft, elastic, and smooth. If the dough is still sticky, add a little more flour; if it is too stiff, add some more water.
13. Return the dough to the bowl, cover with a cloth, and leave to rise in a warm place until doubled in size. This will take between 1 and 2 hours.
14. Cut into 6 / 8 balls depending on how big you like them Roll Out the dough onto a well-floured surface, 3-5 mm thick, ovals or circles are fine.
15. For the pickles, whisk together the cider vinegar, sugar, and salt until all dissolved.
16. Place the thinly sliced onion in a jar and pour the cider vinegar mixture onto it.
17. Leave to sit at room temperature for at least 1 hour. The longer the pickles sit in the vinegar the stronger they become. These last for about 2 weeks – so if you’re looking to store, cover your red onion pickle and let it chill. Be sure to drain the onion before using.