• 400g (one pack) of lamb mince
• 2 tbsp biryani spice
• 2 tbsp ras el-hanout
• 1 tbsp sumac
• 1 tbsp sour cherry or pomegranate molasses
• ½ tbsp pul biber or other mild-ish chilli
• Salt
• Pepper

Combine all the ingredients very thoroughly. I actually use the mixer with the paddle attachment to do this, the same as when I’m making sausages. This very thorough working is what will give you a slightly bouncy, tight texture when the kofte are cooked rather than a falling-apart, crumbly kofta. You want a ball of the mix to stick to your palm when you hold it upside down above the bowl.

Preheat the grill on its most powerful setting. Shape the kofte into eight long sausages, each around two parallel skewers – we should use big flat ones but in their absence, having two skewers should help us turn the kofte later. Balance the kofte skewers on one of the pyrex dishes so that the meat isn’t touching the surface.

Grill well, turning halfway through, until slightly charred in places. Serve with flatbreads, red cabbage salad and a yoghurt and cucumber sauce.