Spiced lamb koftas with mint & tomato salad

• pack lean lamb mince500g g
• preserved lemon

  flesh and seeds removed and skin finely chopped

• pitted green olives↗10

  finely chopped

• parsley↗

  chopped

• ras-el-hanout1 ½ tbsp tbsp
• vegetable oil↗1 tbsp tbsp
• yogurt, salad and wraps↗

  to serve (optional)

• large tomatoes↗4

  chopped

• red onion

  very finely sliced

• mint↗

  leaves picked

• juice ½ lemon
• good pinch of sugar

Step-by-step instructions

1. 1

   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. 2

   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.