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After a more than challenging week being inventive with the store cupboard and remnants of refrigerator and freezer, (due to arctic weather conditions) I finally got out to shop!  Such a boring and usually dreaded chore every week became a major exciting event, pathetic I know,  but I couldn’t wait to see civilization and people – real live trolley dolly grumbling freezing humans!

So I went on a mad one, trolley groaning under fresh fresh food, arms hanging from bags of woolly jumpers, fleeces, long johns and thermal underwear (shhh).  Ok, sexy catwalk attire it ain’t, but am I so glad I did, as the arctic conditions are set to return. I have washed my Makem and Clancy Aran jumper, scrubbed my old student army boots and have made a list of all noteworthy weather channels in all media forms.  

Anyway, these delicious lamb koftas and flatbreads are totally easy to rustle up and a standby dish. The flatbreads are from  Allegra McEvedy of  ‘Leon’  fame.

                                      Lamb  Koftas

  • 500g Irish minced lamb
  • 1 small onion
  • 2 fat cloves garlic
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp ground or whole fenugreek seeds
  • 1 tsp turmeric
  • 1tsp smoked  paprika
  • 1tsp sea-salt
  • 1/2 tsp cayenne
  • 1tbsp chopped mint
  • approximately 8 wooden/metal skewers


If using wooden skewers, soak for 10-20 minutes in water first, this helps prevent the wood from scorching, burning and breaking during cooking.

Grate the onion and garlic and place in a bowl with the rest of the ingredients.  Mix very well.

Fill a small bowl with water, and dipping your hands in, take a small handful of the mince and shape into a ball, then mould onto the skewers.  Place two of these onto each skewer and continue moulding with wet hands until all the mince is used.

When all of your skewers are done, place them into the refrigerator while you make the flatbreads.

When the bread is made and cooked, then drizzle a little rapeseed oil onto the griddle and cook the skewers turning to brown on all sides for 15  minutes or so over a medium heat.


       Wholemeal Flatbreads

  • 250g wholemeal flour
  • 250g plain white flour
  • 250ml warm water
  • 1/2 tsp dried yeast
  • 60ml rapeseed oil
  • Any of the following seasoning for sprinkling:

seasalt, chilli flakes, smoked paprika, cayenne, nutmeg

Mix the water with the yeast and whip up till slightly frothy.

Place the flours in a large bowl and make a well in the centre.  Add the oil and yeast water mix.

With one hand, gradually incorporate all the flour until you have a ball. Knead in the bowl with the heel of your hand until the dough is smooth and bouncy.  Add a little more flour if the dough is sticky.

Cover with clingfilm and leave for an hour. 

Heat up a griddle pan on medium to hot heat and add a light dash of rapeseed oil.

Lightly flour the board / countertop and make 6 ball from the dough.  Roll out each ball flat into 1/2 cm approximately.

Sprinkle with sea-salt flakes or whichever you prefer and roll over with the rolling pin.  Cook on the griddle for 2 – 3 minutes each side pricking with a fork to prevent air bubbles.

The flatbreads can be baked in the oven either, just lightly grease two tins and bake at 220C for five minutes or so.  They taste a little different baked or fried, but I love the chargrilled flavour from the griddle.

I served them with a natural yoghurt with mint and a spicy tomato chutney.