Pistachio and Mint Koftas with Hummus Sauce

Finely chop the onions in a food processor. Pulse in the chillies, garlic, parsley, mint, allspice, cinnamon and egg, and process to make a smooth mixture. Season very well with salt and pepper.

Add the lamb and pulse to make a smooth mix. Pulse in the pistachio nuts.

Mould the mixture evenly onto the ends of metal skewers. Grill under a high heat for 10 minutes, turning regularly until brown and cooked. Alternatively, barbecue on a lightly greased hot barbecue plate, turning regularly.

Serve the lamb over slices of tomatoes, a few olives and drizzled with olive oil. Accompany with Hummus Sauce and Tomato Salsa if wished.

Hummus Sauce

Mix together a 200g pot hummus, 2-3 tablespoons lemon juice, ½ teaspoon finely grated lemon rind and 1-2 tablespoons freshly chopped coriander or parsley.

Tomato Salsa

Mix together 2 diced tomatoes, 10 chopped olives and a dash of olive oil and vinegar.