Lamb koftas

SERVES 4-6 (MAKES ABOUT 10 KOFTAS) 500g minced lamb

½ brown onion, diced

3 garlic cloves, crushed

1tsp ground cumin, toasted 1tsp ground coriander, toasted 1tsp ground turmeric

1 handful coriander, leaves and

stems, finely chopped

55g rice flour or cornflour

1tsp salt

1 egg

1 heaped tbsp currants

TO SERVE

Lemon wedges, pitta bread, hummus, tzatziki, harissa and tabouleh

1 In a food processor, pulse all of the ingredients except the currants until combined into a workable paste, then stir through the currants.

2 Have ready a bowl of water for wetting hands and a tray lined with baking paper for the koftas. Roll mixture into shapes the size of a golf ball and flatten so they’re like plump, oval mini-burgers. Continue until you’ve used all of the mixture.

3 Preheat a barbecue plate to hot and oil lightly. Cook the koftas for 4-5min each side or until cooked through. You can also cook them in a 200°C/180°C fan/gas 6 oven for 10-15min, until cooked through.

4 Serve as part of a spread with lemon wedges, pitta bread, hummus, tzatziki, harissa and tabouleh (see below).

TZATZIKI Mix 260g plain yogurt, 1 cucumber (peeled, grated and the water squeezed out), 1tbsp lemon juice, ½ garlic clove, ½tsp salt and 1tbsp chopped mint.

HARISSA Blitz a roasted red pepper with 10 dried chillies, 1tbsp toasted ground cumin, 2tsp toasted ground coriander, 1tsp salt, 4 garlic cloves and 100ml olive oil until smooth. Serve as is or swirl through some yogurt to tame the heat.

TABOULEH Rinse 60g fine bulgur wheat in a fine sieve in several changes of running water, then leave on a plate to absorb the water remnants over 30min. Fluff up with a fork and mix with 2 handfuls chopped parsley, 1 handful chopped mint, 100g cherry tomatoes (quartered), 2-3 thinly sliced spring onions, the juice of 2 lemons and 80ml olive oil. Season well with salt flakes and freshly ground black pepper.