Method

Place wooden skewers into a bowl and cover in water to soak.

Combine all but 2 teaspoons of spice mix, mince, onion, garlic, breadcrumbs, egg, lemon zest, 10g parsley and 10g cup mint in a medium-sized bowl. Season with salt and pepper.

Form into 2 tablespoon ovals with damp hands.

Place on a tray in the freezer for 20 mins to firm up.

To make carrot salad, place carrots, raisins, remaining parsley and ½ remaining mint in a medium-sized bowl.

Combine lemon juice and reserved spice mix.

Add to the carrot mix and season to taste, and set aside.

Heat oven grill to high heat, or BBQ if using.

Remove koftas from the freezer and thread 2 koftas onto each skewer.

Brush with 1 tablespoon oil. Cook koftas under the grill for 10 to 12 minutes, turning regularly, or until cooked.

Combine remaining oil, chilli powder and 1 teaspoon salt. Brush over roti. Cook roti under the grill for 30 seconds each side or until golden and warmed through.

Serve koftas with roti and carrot salad and sprinkle with remaining chopped mint.

Ingredients

For the kofta:

Salt & Pepper

1 egg - lightly beaten

2 tablespoons Vegetable Oil

Lamb mince

Red onion - peeled, finely chopped

Garlic Cloves - peeled, crushed

Breadcrumbs

Lemon - zest, finely grated

Coriander - leaves roughly chopped

Mint - leaves roughly chopped, set aside some for serving

For the carrot salad:

Carrots - peeled, coarsely grated

Raisins - chopped

Lemon - juiced

Spice mix

Roti

Ground chilli powder

Also required:

Wooden skewers

Spice Mix – contains ground cumin, ground coriander, chilli powder and ground cinnamon.