Fired Harissa Lamb Koftas with Flatbreads & Yoghurt

Ingredients

600g lamb mince (ideally 15–20% fat)
1 small onion, finely grated
3 cloves garlic, finely chopped or crushed
2 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped (optional)
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1–2 tbsp harissa paste (to taste)
1 1/2 tsp salt
1/2 tsp black pepper
4–6 flatbreads (shop-bought or homemade)
250g thick Greek-style yoghurt
1 lemon, cut into wedges
1 cucumber, sliced (optional)
1 red onion, thinly sliced (optional)
A handful of rocket or mixed leaves (optional)

Method

Build a steady fire: Get your wood-fired oven going and let it fully heat. Push the fire/embers to one side so you have a clear cooking area with strong, even heat.

Mix the kofta: In a bowl, combine lamb mince, grated onion, garlic, herbs, spices, harissa, salt and pepper. Mix until evenly combined (don’t overwork it).

Shape: Divide into 8–10 Shape into short sausage/torpedo shapes (or press onto skewers if you have them).

Rest (recommended): Rest the koftas for 10 minutes while you prep the serving bits. This helps them hold together.

Cook: Place koftas on a lightly oiled cast-iron pan, plancha, or a tray. Cook in the oven where it’s hot but not directly in the flames. Turn every few minutes so they brown evenly.

Warm the flatbreads: While the koftas finish, warm flatbreads near the oven mouth or on a tray for 30–90 seconds per side.

Serve: Spoon yoghurt onto a platter, add koftas, squeeze over lemon, and serve with flatbreads and any optional salad bits.

Stone bake oven tips

Koftas love direct radiant heat; use a cast-iron surface so you get good browning without the risk of dropping meat through a grill.
If they’re colouring too fast, move the pan further from the fire and keep turning.
Lamb mince varies; if your mix feels loose, add 1–2 tbsp breadcrumbs and rest a little longer.