North African-Style Lamb Koftas: Spiced, Succulent, and Perfect for Flatbreads
Freshly ground shoulder of lamb is boldly spiced with classic North African flavours - cumin seed, coriander seed, fennel seed, cinnamon stick, and chilli powder - then blended with fresh white onion, red chillies, garlic, and coriander leaf to create intensely aromatic lamb koftas.

These lamb kebabs are made for flatbreads. Straight off the BBQ and into warm, soft wraps, they shine when paired with a cooling yoghurt sauce - fresh mint, crushed garlic, lemon, and a dusting of sumac is all you need. Serve alongside a simple chopped salad of cucumber, radish, gem lettuce and tomato for a vibrant contrast.

To elevate the dish further, try adding crispy shards of grilled or pan-fried flatbread into the salad for crunch. Or whip up a tahini dressing: blend tahini with lemon juice, a little raw garlic, extra virgin olive oil and just enough water to loosen it to pouring consistency. It’s a rich, nutty accompaniment that works beautifully with spiced lamb.