Name: Spiced lamb koftas with mint & tomato salad
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 500g pack lean lamb mince -; 2 small or 1 large preserved lemon , flesh and seeds removed and skin finely chopped -; 10 pitted green olives , finely chopped -; small bunch parsley , chopped -; 1 ½ tbsp ras-el-hanout -; 1 tbsp vegetable oil -; yogurt, salad and wraps , to serve (optional) -; 4 large tomatoes , chopped -; ½ red onion , very finely sliced -; small bunch mint , leaves picked -; juice ½ lemon -; good pinch of sugar -

Ingredients for - Spiced lamb koftas with mint & tomato salad

1. 500g pack lean lamb mince

2. 2 small or 1 large preserved lemon , flesh and seeds removed and skin finely chopped

3. 10 pitted green olives , finely chopped

4. small bunch parsley , chopped

5. 1 ½ tbsp ras-el-hanout

6. 1 tbsp vegetable oil

7. yogurt, salad and wraps , to serve (optional)

8. 4 large tomatoes , chopped

9. ½ red onion , very finely sliced

10. small bunch mint , leaves picked

11. juice ½ lemon

12. good pinch of sugar

How to cook deliciously - Spiced lamb koftas with mint & tomato salad

1 . Stage

In a large bowl, combine the lamb mince, preserved lemon, olives, parsley, ras el hanout and some seasoning – don’t be too generous with the salt, as the preserved lemon and olives are both quite salty. Divide the mixture into 4 and shape each piece around a long skewer. Chill for 30 mins.

2 . Stage

Combine the ingredients for the salad with some seasoning and set aside. Heat the grill to high. Rub the oil over the koftas and wrap a little foil around the bottom of each skewer if you’re using wooden ones. Place on a baking tray and grill for about 7 mins each side until nicely browned, checking the meat is cooked through to the centre. Serve with the tomato salad, a dollop of yogurt and some couscous or in wraps, if you like.