I love this type of food. Fresh, simple and filled with flavour this is one from the archive but is actually something I crave in the spring when the sun starts to shine! This looks like a long list but most of the ingredients will be in your pantry and all you need to do is simply throw them together! So when the Spring sun makes an appearance, take a little forage in the pantry for this perfect sharing-style meal for all your buddies with a couple of cold beers….
Spicy lamb patties
- 500g lamb mince
- 1 tsp flaky salt
- 1 tsp cracked black pepper
- ½ tsp cumin seed
- 1tsp ground coriander
- 1 tsp ras el hanout
- 1-2 tsp smoked sweet paprika (depending on your hot levels)
Lime yoghurt
- 250g thick Greek yoghurt
- Handful of chopped mint, or coriander
- Grated zest of 1 lime
- 2 tbsp freshly squeezed lime juice
- 1 tbsp olive oil
- Salt and pepper
Coconut flatbreads
- 250g plain flour
- 150ml warm water
- 1 tsp extra virgin olive oil
- salt and pepper
- Large handful of dessicated coconut
- Start with the lamb patties. Combine all the dry spices in a pestle and mortar and grind together.
- Using your hands, take golf ball sized pieces of lamb mince and roll in your hands and slightly flatten to form mini burger-like patties (alternatively make large burgers). Roll generously in the dry rub until coated and place on a plate. Continue until you have used up all the lamb and then cover the patties with cling film and chill.
- Now make the flatbread dough. Sieve out the flour and add the oil, seasoning and the dessicated coconut. Make a well in the centre and add the warm water.
- Using a fork, mix to combine until you have a dough. Tip out onto a lightly floured surface and knead briefly until it comes together.
- Place the dough ball in a floured bowl and cover with cling film to rest.
- Meanwhile make the yoghurt by combining all the ingredients and alter to taste with a bit more of anything you think it needs.
- Heat a large non-stick pan over a high heat and put on the extractor fan. Now, take walnut sized pieces of dough and roll out on a floured surface until you have about 6-8 flatbreads about 2mm thick. Fry over a high heat in a frying pan for a few minutes each side.They will puff up as they cook. If the heat gets to high and they char and burn before they are cooked through, turn the heat down a little. You just want a little charring and the coconut to toast. Complete with the remaining dough, wrapping them in a tea towel afterwards as you go to keep them warm and soft.
- Now heat some oil in the same pan over a high heat and fry the lamb patties for about 2-3 minutes each side until cooked through. The outside will look burnt but it will just be the spices charring and forming a crust for the juicy insides.
Serve the patties wrapped tightly in the warm flatbreads with the cool yoghurt and some fresh lemony dressed salad leaves in one small edible pouch.
Alternatively, I frequently cook this all on the barbeque in the summertime….
