Recipe Lamb Koftas with Flatbreads and Tomato Salsa

Morning Glory

Obsessive cook
Staff member
19 Apr 2015
Local time
12:27 PM
Maidstone, Kent, UK
Toasted coconut adds a delicious slightly sweet and nutty taste to these koftas and works really well with the toasted spices. Unsweetened coconut water added to the flatbread makes a lovely soft dough and adds sweetness. Adding coconut water to the salsa is optional. I think that together with the fish sauce it gives the salsa a slightly meaty flavour - or at least, that is the best way I can describe it.


For the Koftas:
250g minced lamb
4 tbsp unsweetened desiccated coconut
½ tsp each of fennel, cumin and coriander seeds
½ tsp cinnamon powder
2 or 3 green chillies of your choice, finely chopped
Salt to taste

  1. Toast the fennel, cumin & coriander seeds in a hot dry pan for a few seconds to release their aroma being careful not to burn them. Place in a spice grinder.
  2. Toast the coconut in the pan until it turns golden brown. Add to the spice grinder and grind the spices and coconut to a fine powder.
  3. Place the lamb in a bowl together with coconut, spice powder & cinnamon.
  4. Mix everything thoroughly together. There is only one sensible way to do this - with your hands.
  5. Cover and place the mixture in the fridge for at least an hour or overnight, to allow the flavours to mingle.
  6. Divide the mixture into 6 pieces and shape into sausage/torpedo shapes. Place on skewers. Each piece should weigh approx. 45g.
  7. You can now cook the koftas using the method of your choice - either under a hot grill (broiler), on an outdoor grill or BBQ or in a grill pan, turning them several times until cooked through (approx. 15-20 mins). Mine were cooked in a grill pan.
For the flatbreads:
100g strong white bread flour
½ tsp baking powder
4 tbsp coconut water
½ tsp salt
Oil for frying

  1. Mix all the dry ingredients together then add the coconut water slowly until the mixture just comes together. You may not need all the coconut water.
  2. Knead the dough for a few minutes until dough becomes smooth.
  3. Cover and leave to rest in the fridge for at least 20 minutes.
  4. Divide and shape the dough into 2 balls and roll out into oval or tear drop shapes.
  5. Heat a large frying pan on high and add a little oil.
  6. Place one flatbread in the pan and cook for a few minutes until you see the dough bubbling on the surface.
  7. Turn the bread and cook on the other side for a few minutes, lightly pressing the edges down with a spatula. Remove from pan and wrap in a cloth whilst you cook the second flatbread.
For the Tomato Salsa:
50g fresh tomatoes
40g red onion
10g fresh coriander leaves/stalks
2 tbsp coconut water (optional)
2 tbsp lemon or lime juice
½ tbsp Thai fish sauce
Salt to taste

  1. Finely chop the tomatoes, onion and coriander.
  2. Place all the ingredients except the salt in a bowl and mix well. Add salt to taste.


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