Kofta

Method

Combine minced lamb, chopped onion, parsley, mint, breadcrumbs, egg, cumin, paprika, salt and pepper in a bowl, mixing gently with your hands until just combined without overworking the meat. Divide the mixture into 8 portions and mould each around a metal skewer or onto a long wooden stick that has been soaked in water, shaping into a cylindrical log about 12cm long. Heat olive oil in a large frying pan or griddle over a medium-high heat until just smoking. Place the kofta onto the hot surface and cook for 12-15 minutes, turning occasionally, until golden brown all over and cooked through. Serve immediately with flatbread, lemon wedges, tomato and cucumber salad, and yoghurt sauce.