Minty Lamb Koftas with a Saffron Yogurt Dressing

Ingredients
Ready in 30 minutes, serves 4

1 tbsp olive oil
½ small onion, finely chopped
1 garlic clove, crushed
1 green chilli, deseeded and chopped
500g lamb mince
25g pack fresh mint
1 egg, beaten
1 tsp ground coriander
pinch saffron
2 tbsp natural yogurt
4 white flour tortillas or other flatbreads
60g bag watercress

Method

Soak 8 wooden skewers in cold water for 20 minutes. Heat the oil in a small frying pan and fry the onion for 3 minutes, until soft. Add the garlic and chilli and cook for a further minute. Transfer to a bowl and mix in the lamb mince. Chop half the mint and fold into the lamb mixture, along with the egg, coriander and some seasoning. Divide into 8 and press on to the skewers (you might find it easier to wet your hands first to prevent the meat from sticking).

Soak the saffron in 1 tbsp hot water for 10 minutes, then stir into the yogurt. Season and chill until ready to use.

Heat the grill to high. Sit the koftas on an oiled grill rack over a grill pan and cook for 8-10 minutes, turning occasionally, until cooked through.

Warm the tortillas according to the packet instructions, then top with watercress and remaining mint leaves. Put 2 koftas on each tortilla and drizzle over the yogurt dressing to serve.

Per serving: 619 calories, 35.8g fat (13.3g saturated), 41g carbohydrates, 3.2g sugar, 3.3g fibre, 32.3g protein, 0.95g salt

Why not try?

Lightly toast medium slices of pavé bread, spread with salsa verde (make this by whizzing together capers, garlic, parsley and olive oil), then top with Parma ham and half a soft-boiled egg. Delicious for brunch, lunch or a light supper.