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Spiced Lamb Kofte Flatbreads

lamb-kofte-flatbread.jpg
  • Prep: 5 mins
  • Cook: 20 mins
  • Serves: 2 people
  • Meal Occasion: Snack

This recipe is gluten-free as buckwheat is not wheat, making it naturally gluten-free. It is also a delicious source of protein, these lamb kofte flatbreads are a treat and also the protein contained within this recipe can help support building lean muscle mass.

Recipe provided by Stephanie at missmamosworld.com

Ingredients

    For the flatbreads

  • 125g buckwheat flour 125g quinoa flour
  • 200g fat free natural yogurt

    For the kofte

  • 400g organic minced lamb
  • 1 tablespoon Rasel Hanout
  • 3 cloves of garlic (minced)
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon coconut oil

    For the salad

  • 1 x grated carrot
  • 50g baby spinach leaves
  • 25g fresh mint leaves (stalks removed)
  • 2 x apricots (cut into 1/4s)
  • ½ red onion (thinly sliced)
  • Seeds from a pomegranate
  • ¼ cucumber (thinly sliced)

Preparation

  1. In a stand mixer with dough hook attachment, put all the ingredients into the bowl and set to knead for 3-5 minutes until a dough starts to form.
  2. Turn the dough out onto a surface floured well with either buckwheat or quinoa flour and roll it into a ball.
  3. Cut the dough into 4 equally sized pieces and roll out as thin as you can without tearing them
  4. Put one of the rolled dough balls into a dry frying pan and cook on a high heat for about 3 minutes until golden brown and then turn over and cook for a further minute or two. Repeat the process until the flatbreads are all cooked
  5. Mix the minced lamb, Rasel Hanout, minced garlic and black pepper in a large bowl with your hands.
  6. Once the Ras el Hanout has been evenly distributed amongst the lamb, break the lamb into 4 x 100g balls and work them into a sausage shape using your hands
  7. Warm up the coconut oil in a large frying pan and add the kofte. Cook until dark and crispy for about 2 minutes before turning (for a total of 8 -10 minutes overall)
  8. Sprinkle the grated carrot over each flatbread then add the spinach and mint leaves
  9. Add the kofte and put 3 slice of apricot down one side and red onion and cucumber down the other
  10. Mix the yogurt, tahini paste, honey and lime juice in a cup and add the mint leaves.
  11. Drizzle the dressing over the top of the kofte and salad before folding the flatbreads and serving.

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