Miguel Barclay’s lamb kofte with flatbreads
- 150g lamb mince
- 1 clove garlic, crushed
- 2tsp ground cumin
- 2tsp rapeseed oil
- 80g plain flour, plus extra for dusting
- A few cherry tomatoes, quartered
- ¼ red onion, sliced
- ¼ red cabbage, sliced
- 1 Little Gem lettuce, torn
- 3tbsp reduced-fat crème fraîche
Mix the lamb with the garlic, cumin and some black pepper. Take 4 skewers and, using your fingers, squash the meat around them to make 4 kebabs. Sprinkle each with a splash of oil, then griddle or pan-fry for 10 mins, over a medium to high heat, turning occasionally.
Meanwhile, mix the flour with 50ml water in a bowl to form a dough. Knead on a floured surface until smooth; divide into 2 balls. Roll each into a 10cm circle. Cook in a dry pan on a high heat for 2 mins each side.
For the salad, mix the tomatoes, onion, cabbage and lettuce together with the remaining oil.
To serve, top each flatbread with salad and 2 kebabs and drizzle over the crème fraîche.