Ingredients

• 600 g lamb mince600 g
• 1 coarsely grated brown onion100 g
• 3 crushed garlic cloves12 g
• 2 tsp ground cumin6 g
• 1½ tsp ground coriander4 g
• ⅓ cup breadcrumbs40 g
• 1 egg50 g
• ½ cup chopped continental parsley20 g
• 1½ tbsp olive oil for cooking20 g
• ¾ cup natural yoghurt to serve200 g
• juice of half a lemon15 g

Method

1. Grate the onion on the coarse side of a box grater, then squeeze out the excess liquid with your hands. Grated onion spreads through the mince in a way chopped onion doesn't, and the moisture it holds keeps the koftas from drying out.
2. Combine the lamb, onion, garlic, cumin, coriander, breadcrumbs, egg, parsley, 1 tsp salt and plenty of pepper in a bowl. Mix with your hands for a good minute, more than you would for a burger. It should feel slightly sticky, which is what holds the shape.
3. Rest the mixture in the fridge 15 minutes if you have time. It firms up and shapes more easily.
4. Form into 12 ovals about the size of a small sausage. Wet hands make this far easier.
5. Heat the oil in a heavy frying pan over medium-high. Cook the koftas in two batches, 5–6 minutes total, turning to colour all sides. Don't move them for the first 2 minutes or the crust won't form.
6. Stir the lemon juice and a pinch of salt through the yoghurt and serve alongside.