Ingredients

• 600 g lamb mince600 g
• 1 brown onion, coarsely grated100 g
• 3 garlic cloves, crushed12 g
• 2 tsp ground cumin6 g
• 1½ tsp ground coriander4 g
• ⅓ cup breadcrumbs40 g
• 1 egg50 g
• ½ cup continental parsley, chopped20 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 distributes through the mince in a way that chopped never does, and the moisture it keeps behind is what stops the koftas going dry.
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. You want it slightly sticky, which is what holds the shape.
3. Rest the mixture in the fridge for 15 minutes if you have time. It firms up and is easier to shape.
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.