Ingredients

• 550g/1lb 4oz lamb mince
• salt
• to taste
• ½ tsp ground mace
• 2 red chillies
• chopped
• 4 garlic cloves
• crushed
• 1 small red onion
• finely chopped
• 1 red pepper
• finely chopped
• handful fresh coriander
• chopped
• 1 tsp coriander seeds
• toasted and ground
• 1 tsp cumin seeds
• toasted and ground
• 1 tsp fennel seeds
• toasted and ground
• 1 tsp pepper corns
• toasted and ground
• 4 tbsp sunflower oil
• 1 onion
• finely chopped
• 600g/1lb 5oz tinned chopped tomatoes
• 250g/9oz dates
• chopped
• 2 Granny Smith apples
• peeled
• cored and chopped
• 75g/2½oz dark brown sugar
• 3 tbsp blackstrap molasses
• 175ml/6fl oz malt vinegar
• 100g/3½oz packet tamarind pulp without seeds
• 4 tbsp Worcestershire sauce
• 2 tsp mustard powder
• 1 tsp sea salt
• 6 garlic cloves
• roughly chopped
• 1 tsp cayenne pepper
• 7cm/3in piece of cassia or cinnamon
• 1 tsp paprika
• 6 whole cloves
• ½ tsp whole black peppercorns
• ½ tsp ground cardamom
• 2 sprigs fresh tarragon
• leaves only
• finely chopped
• ½ cucumber
• peeled and sliced
• 2 tbsp chopped fresh mint
• 200g/7oz thick natural yoghurt
• 2 tbsp mint jelly
• 1 garlic clove
• chopped
• pinch chilli powder
• 1 lemon
• juice only
• flatbreads
• to serve

Directions

• For the lamb koftas
• put all the ingredients
• apart from the oil
• in a large bowl and mix to combine. Form into sausage shapes. If you have the time
• leave them to rest in the fridge for half an hour.
• Heat a flat griddle pan. Oil the koftas and cook on the griddle pan and cook for 5–6 minutes. Keep turning until cooked through.
• For the brown sauce
• place all the ingredients
• except for the tarragon
• into a large wide pan and add enough water to cover the ingredients. Cook for about an hour and a half until reduced to a think consistency. Remove from the heat and blend until smooth. Finish with the fresh tarragon.
• For the cucumber and mint salad
• place all the ingredients into a large bowl and mix.
• Serve the lamb koftas with flatbreads
• the brown sauce and the salad.