Lahori Style Lamb Seekh Kebab Rolls

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the gunpowder spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, halve, peel and slice the shallot as thinly as you can.

Pop it into a medium bowl and add the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix and set aside to pickle.

Trim the baby gem, halve lengthways, then thinly slice. Cut the tomato into 1cm chunks.

In a large bowl, combine the lamb mince and Lahori style spice mix. Season with pepper and mix with your hands.

Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the koftas onto a large baking tray.

Add the kofta tray onto the top shelf of your oven and bake until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Meanwhile, heat a large frying pan on high heat (no oil).

Once hot, dry-fry your tortillas for 1 min on each side (see ingredients for amount). You want your tortillas to char slightly, but keep an eye on them.

Once lightly charred, spread each one with the butter (if you have any), then pile them up on a plate. Cover with foil to keep warm, then set aside.

Lay a chapati on a clean surface. Arrange 2 of the seekh kebabs in a line down the centre. Top with a small handful of baby gem and pickled shallot, then drizzle over the green chutney and yoghurt sauce.

Fold the bottom edge over the filling, then roll up tightly from one side to the other. Wrap the lower half in foil to hold it together. Repeat with the remaining chapatis to make 2 rolls per person.

Mix the tomato into the remaining pickled shallot, along with the remaining baby gem and a drizzle of oil.  

Serve the kebab rolls with the gunpowder fries and salad. Dollop the mayo (see pantry) on the side for dipping to finish.