Spiced Lamb Kathi Style Rolls
with Cumin Wedges, Mint Baby Gem Salad and Mango Chutney
These Spiced Lamb Kathi Style Rolls are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Bell Pepper
(May contain Celery)
50
Korma Curry Paste
(Contains Mustard)
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
300
Lamb Mince
1
White Cumin Seeds
(May contain Sesame, Celery)
1
Baby Gem Lettuce
1
Mint
75
Greek Style Natural Yoghurt
(Contains Milk)
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
80
Mango Chutney
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Olive Oil for the Dressing
2
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Halve the pepper and discard the core and seeds. Slice into thin strips.
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the cumin seeds. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, in a medium bowl, combine the korma paste and breadcrumbs. Add the lamb mince, then season with salt and pepper and mix together with your hands.
Shape into mini sausage shapes, 6 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.
Put the koftas and peppers on another baking tray. Drizzle with oil and season with salt and pepper.
Bake on the middle shelf of your oven until browned on the outside and cooked through, 15-20 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Meanwhile, trim the baby gem, halve lengthways, then thinly slice. Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Wash up the bowl used for the koftas. Add the yoghurt, olive oil (see pantry for amount) and mint to the (now empty) bowl.
Season with salt and pepper and mix together. Set your mint yoghurt aside.
Heat a large frying pan on medium-high heat with a knob of butter (if you have any) or a drizzle of oil.
Lay in one of the tortillas and cook until golden brown, about 1 min each side. Transfer to a plate or board, cover with foil and repeat the process with the remaining tortillas (2 per person).
Add the baby gem lettuce to the bowl with the minty yoghurt and mix to combine.
In another small bowl, combine half the mango chutney with the mayonnaise (see ingredients for amount).
When everything's ready, spread the remaining mango chutney towards the bottom of each wrap.
Top with some salad, a few strips of pepper and 3 koftas per wrap. Roll up tightly to enclose the filling and repeat.
Serve your kathi rolls with the wedges and any remaining salad and peppers alongside. Pop the mango mayo on the side for dipping.
Enjoy!
