Makes 6 servings
6 naan or flatbreads
Kofta
2 pounds ground lamb
2 tablespoons fresh parsley, chopped
1 tablespoons fresh oregano, chopped
1 egg
2 tablespoons red wine
2 tablespoons salt
1 tablespoons black pepper
1 small onion, chopped fine
1 tablespoons garlic, minced
1 tablespoons olive oil
Sauce
1 cup Greek yogurt, plain, full fat
1 tablespoons curry powder
1 tablespoons garlic, minced
1 tablespoons cilantro, chopped
1 tablespoons olive oil
1 tsp salt
To make the kofta, sweat the onions and garlic in olive oil. Add the oregano, then the wine and reduce slightly. Cool the mixture and add the ingredients, mixing until fully incorporated. Form into 6 kebob patties, and sear or grill to desired doneness.
To make the sauce, sweat the onion in olive oil, then add the curry powder and garlic. Add oil as needed. Cool. Mix in the rest of the ingredients.
Grill the naan or flatbread until well charred.
Place the kofta on top of the flatbread, top with a dollop of sauce.
