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Exotic lamb koftas with mango salad

Make and refrigerate the koftas the day before you cook these

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Ingredients (Serves 4)

  • 500g/1lb 2oz minced lamb
  • 1 medium Alphonso mango, skinned and chopped
  • 1 green pepper, deseeded and finely chopped
  • 3 spring onions, trimmed and finely chopped
  • 2 cloves garlic, crushed
  • Handful fresh coriander, chopped
  • Finely grated zest and juice of 1 lime
  • 4 tbsp Rubicon Mango juice
  • Salt and freshly ground black pepper
  • 4 tortilla wraps
  • Drizzle of olive oil


For the mango salad

  • 1 Alphonso mango, peeled and sliced
  • 1 avocado, peeled and sliced
  • 1/4 cucumber, sliced
  • 1 red chilli, finely chopped

Put the mince, mango, pepper, spring onions, garlic, coriander, lime zest and juice and half the mango juice in a large bowl. Season well and mix thoroughly. With damp hands, divide the mixture into 12 equal portions and shape into “sausages” around the end of wooden skewers. Preheat the grill and cook the koftas, turning frequently, for about 15 minutes, until cooked thoroughly.

For the salad, mix the mango, remaining mango juice, avocado, cucumber and chilli. When ready to serve, heat the wraps according to the instructions. Remove the koftas from the skewers and wrap in the tortillas with some salad. Serve with a little extra salad and a drizzle of oil.



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