Kofta Spiced Lamb, Red Cabbage and Tzatziki Wraps

Kofta Lamb
1 large onion
2 cloves of garlic
1-2 tsp olive oil
Sea salt flakes
Freshly ground black pepper
2 tsp ground cumin
1-2 tsp ground coriander seeds
2 tsp paprika
1 tsp ground cinnamon
1 tsp hot chilli powder
500g cold roast lamb (or fresh lamb mince)

Tzatziki
200g yoghurt
10-12cm cucumber
1 garlic clove
½ lime, juiced
Sea salt flakes
Freshly ground black pepper

Cabbage Slaw
¼ – ½ red cabbage
1 tbsp extra virgin olive oil
½ lime, juiced
Sea salt flakes
Freshly ground black pepper

To serve:
8 x tortilla wraps
4 sprigs of fresh mint, leaves only
Fresh coriander leaves

1. Preheat an oven to 180˙C to warm the tortilla wraps.
2. Halve, peel and finely chop the onion.
3. Put into a non-stick frying pan with 1-2 tsp olive oil.
4. Peel and mince or crush the garlic into the onion.
5. Season with a pinch of sea salt flakes and a few grinds of black pepper.
6. Stir and cook over a medium heat until soft translucent and a little golden.
7. Meanwhile measure out the cumin, coriander, paprika, cinnamon and chilli powder into a largish bowl.
8. Mix together.
9. Chop up your leftover roast leg of lamb and add to the spices. If you are using mince then add this to the spices.
10. Mix to thoroughly coat the lamb.
11. Add a pinch or two of sea salt flakes and some freshly ground black pepper – you will need more if you are using fresh lamb mince – and mix again.
12. When the onions are cooked tip the lamb and spices into the frying pan.
13. Cook until heated through or cooked through.
14. Taste and adjust the seasoning and then set aside.
15. Now wrap the tortilla wraps in some foil and put into the oven to warm.
16. While they are warming put the yoghurt into a bowl.
17. Finely grate the cucumber into another bowl.
18. Squeeze out the liquid and put the cucumber flesh into the yoghurt. (You can drink the cucumber water or keep it and add to a smoothie).
19. Peel and crush the garlic clove into the yoghurt.
20. Halve the lime through the equator and squeeze half of it into the yoghurt.
21. Add a pinch of sea salt flakes and a couple of grinds of black pepper.
22. Mix and taste and adjust accordingly.
23. Next, finely shred the red cabbage.
24. Put into a bowl.
25. Pour over the extra virgin olive oil and squeeze over the other half of the lime and again season with some sea salt flakes and freshly ground black pepper.
26. Mix together!
27. Finally, pick the leaves off the mint stalks and finely slice them and put into a bowl.
28. Pick the leaves off the coriander stalks and put into the same bowl.

To serve put a wrap onto a plate and top with the cabbage slaw, the kofta spiced lamb a drizzle of the tzatziki and some fresh herbs.