Ingredients

• 250g/10½oz lean lamb mince
• small bunch coriander
• chopped
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• crushed
• 1 tsp chilli
• chopped
• 1 tsp turmeric
• pinch dried cinnamon
• salt and freshly ground black pepper
• 1 tbsp pine nuts
• 1 lime
• zest and juice only
• 110g/4oz yoghurt
• ½ cucumber
• grated and squeezed to remove water
• small bunch fresh mint
• chopped
• 1 lemon
• juice and zest only
• fresh coriander
• chopped

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Mix all dry ingredients together and toast in a dry pan. Crush in a pestle and mortar or blend in a spice grinder to powder. Mix the lamb
• the lime zest and juice and all the toasted ingredients together. Form on to wooden skewers and put aside to rest.
• For the yoghurt sauce
• miix the yoghurt ingredients togetherin a bowl and set aside.
• Heat an ovenproof griddle pan until smoking and add the koftas. Griddle on all sides to achieve brown char marks
• then transfer to the oven to cook for ten minutes
• or until completely cooked through.
• Serve on a plate with chopped coriander sprinkled over the top and some of the yoghurt mixture.