Lamb Kofta Taco
Directions
- 1Grate one white onion into a clean tea towel and squeeze out any excess water
- 2Add to a bowl with lamb mince, 15g diced coriander, 1 tsp dried mint, 1 tsp cumin, ½ cinnamon, 1 tsp paprika, 2 tbsp olive oil and 1 tsp salt. Mix really well with your hands, squeeze it all together. Set aside
- 3Make the sides. Finely slice one red onion and add to a bowl with 2 tsp sumac, olive oil, the juice of a lemon and salt. Mix well.
- 4Slice a tomato, drizzle with olive oil and a sprinkle of salt
- 5For the dressing, combine 2 tbsp yoghurt, 1 tbsp tahini, ½ tsp garlic paste and a handful of mint finely sliced. Mix well
- 6Add 1 tbsp of the mince to a small wrap and spread it about 3mm thick. The best way to spread the meat is to get a dollop on the wrap, wet your hands and then use your wet fingers to press it down. That way the meat won’t stick to your hands.
- 7Place a frying pan on medium-high heat, add ½ tbsp olive oil. When the oil is hot add the wraps, meat side down. Once the meat is brown, flip for 30 seconds.
- 8Fill half the wrap with the onions, tomato, yoghurt and a sprinkling of coriander and fold over.
Ingredients
- 500 g lamb mince
- 1 white onion
- 4 garlic cloves
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp sumac
- 20 g coriander leaves
- 0.5 tsp cinnamon
- 1 tsp dried mint
- 2 tbsp olive oil
- 1 tsp salt
- 1 lemon
- 1 red onion
- 2 tomato
- 4 tbsp yoghurt
- 1 tbsp tahini
- 1 handful mint leaves
- 6 mini wraps
Equipment
tea towelbowlgraterfrying panknife
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