- 1 Heat the oven to 200C/fan 180C/gas 6. Put the lamb mince in a bowl with the Kofta Seasoning and a pinch of salt and mix thoroughly. Split the mixture into 8 equal chunks then shape them with your hands into rugby ball shaped koftas.
- 2 Heat 1 tsp of oil in a non-stick frying pan over medium heat, then put the koftas in. (If there are too many to fit comfortably, fry them in 2 batches). Fry the koftas for about 8-10 mins, turning them every few minutes. Put the koftas on an oven-proof tray and drizzle the Pomegranate Molasses over them. Toss them in the glaze and put them in the oven for 5 mins, or until cooked through.
- 3 Meanwhile, mix the Cacik Paste through the yoghurt and add the chopped cucumber. Keep aside. Lightly toast the flatbreads/naan breads to warm them up. Spread some Cacik yoghurt sauce onto each toasted flatbread and top with some lettuce leaves.
- 4 Remove the koftas from the oven and put them onto the flatbreads. Drizzle the kofta juices from the oven tray over them and top with slices of red onion and parsley leaves (if you have some). You can pick this up, wrap it up and eat it, or you can enjoy it with a knife and fork, it's up to you!