Exotic lamb koftas and mango salad
Cooking Time
Serves
Preparation Time
Ingredients
An easy and delicious recipe that bursts with flavour. Ideal for serving up on a warm evening with a decent bottle of dry white wine.
4 tbsp Rubicon Mango juice
500g pack minced lamb
1 medium Alphonso mango, skinned and chopped
1 green pepper, deseeded and finely chopped
3 spring onions, finely chopped
2 cloves garlic, crushed
handful fresh coriander, chopped
finely grated zest and juice of 1 lime
4 tortilla wraps
drizzle of olive oil
seasoning
For the mango salad:
1 Alphonso mango, peeled and sliced
1 avocado, peeled and sliced
¼ cucumber, sliced
1 red chilli, finely chopped
Instructions
(You can replace the lamb mince with beef mince if you prefer. The koftas can be made the day before and left in the fridge until ready to cook).
Put the lamb mince, chopped mango, green pepper, spring onions, garlic, coriander, lime zest and juice and half the mango juice in to a large bowl. Season and mix thoroughly. Divide the mixture into 12 equal portions and shape around wooden skewers to form a sausage shape. If you have time, leave the skewers to rest in the fridge for 30 minutes.
Preheat the grill. Place the koftas under the grill and cook for 15 minutes, turning regularly until cooked thoroughly. In the meantime, prepare the salad, by mixing the remaining sliced mango, mango juice, avocado, cucumber and red chilli together.
When ready to serve, heat the tortilla wraps. Remove the koftas from the skewers and wrap in the tortilla with some salad. Serve with an extra helping of salad and a drizzle of oil.
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