• Olive oil
• 1 onion, peeled and finely diced
• 2 garlic cloves, peeled and crushed
• 2 tsp cumin seeds, toasted and ground
• Chilli flakes, to taste
• 500g minced lamb
• 2 tbsp chopped parsley leaves
• 2 tbsp chopped mint leaves
• Sea salt and freshly ground black pepper
For the dressing
• Small bunch of mint, leaves only
• ½ tsp toasted cumin seeds
• 2–3 tbsp natural yoghurt
• Freshly ground black pepper
• 1 tbsp lemon juice
• Drizzle of honey
1. Place a small frying pan over a medium heat and add a dash of oil. When hot, sauté the onion and garlic until tender. Add the cumin seeds and chilli flakes and cook, stirring, for about 2 minutes. Set aside to cool slightly.
2. Put the lamb into a mixing bowl, add the onion mixture and chopped herbs along with a drizzle of olive oil and a pinch of salt and pepper. Mix well with your hands.
3. Roll the lamb mixture into pieces the size of golf balls and flatten them into patties about 1 cm thick. Place on a plate drizzled with a little oil, and drizzle the tops of the patties with more oil, ready for cooking. Cover and chill for about 10 minutes to firm up.
4. Meanwhile, make the dressing. Put the mint into a mortar and bash it with the pestle to bruise it. Add the remaining ingredients and mix well. Taste and adjust the seasoning as necessary, then transfer to a serving bowl.
5. Place a griddle pan over a medium high heat. When hot, griddle the koftas for 5–6 minutes, turning halfway through so that both sides are well browned.
6. Serve the koftas warm with the dressing on the side.