Lamb koftas with minty yoghurt

• 500gLamb mince
• 2 tspGround cumin
• 1 tspGround coriander
• 2 clovesGarlic, crushed
• 20gFresh mint
• 1 tbspOlive oil
• 1Red onion
• 1Lemon
• 200gGreek-style yoghurt
• 1Cucumber
• 2Little gem lettuces
• 6Pitta breads

Plus salt, pepper and water.

Method

1. 1

   Pick and finely chop the mint leaves. Put the lamb in a bowl with the cumin, ground coriander, garlic, half the mint and a good pinch of salt and pepper. Mix well with your hands and shape into 12 short, fat sausages.

2. 2

   Heat the oil in a large frying pan over a medium-high heat. Fry the koftas for 10 to 12 minutes, turning every few minutes, until browned all over and cooked through.

   12 min, mostly hands-off

3. 3

   Meanwhile, thinly slice the onion and toss it with the juice of half the lemon and a pinch of salt. It softens and turns pink as it sits.

4. 4

   Coarsely grate half the cucumber, squeeze out the water with your hands and stir it into the yoghurt with the rest of the mint and a pinch of salt. Slice the rest of the cucumber and shred the little gems.

5. 5

   Warm the pittas in the toaster and split them open. Take everything to the table with the rest of the lemon cut into wedges.