1 small red onion, finely sliced
500 g (1lb 2oz) pack lamb mince
1 tbsp fresh thyme leaves
1/2 tbsp ground cumin
15 g (½oz) pinenuts
1-2 red chillies, deseeded and finely chopped
few mint sprigs, leaves picked
4 large flour tortillas
8 tbsp natural yogurt
200 g (7oz) shredded iceberg lettuce
4 tomatoes, roughly chopped
Preheat grill to medium. Finely grate lemon zest into a large bowl, then squeeze juice into a separate medium bowl. To the juice bowl, add onion and a pinch of salt. Leave to pickle lightly until needed.
To the zest bowl, add the lamb, thyme, cumin, pinenuts, chillies and plenty of seasoning. Mix well (using your hands is easiest). Divide mixture into four in the bowl.
Shape each quarter into three bullet-shaped meatballs and arrange on baking tray. Grill for 12-15min, turning halfway, until golden and cooked through.
Mix mint through onion mixture. Bring koftas to the table with wraps, onion mixture, yogurt, lettuce and tomato, and let people assemble their supper.
Pairs Well With
This tasty lamb recipe can be on the table in 30 minutes.