- 550g/1lb 4oz lamb mince
- salt, to taste
- ½ tsp ground mace
- 2 red chillies, chopped
- 4 garlic cloves, crushed
- 1 small red onion, finely chopped
- 1 red pepper, finely chopped
- handful fresh coriander, chopped
- 1 tsp coriander seeds, toasted and ground
- 1 tsp cumin seeds, toasted and ground
- 1 tsp fennel seeds, toasted and ground
- 1 tsp pepper corns, toasted and ground
- 4 tbsp sunflower oil
- 1 onion, finely chopped
- 600g/1lb 5oz tinned chopped tomatoes
- 250g/9oz dates, chopped
- 2 Granny Smith apples, peeled, cored and chopped
- 75g/2½oz dark brown sugar
- 3 tbsp blackstrap molasses
- 175ml/6fl oz malt vinegar
- 100g/3½oz packet tamarind pulp without seeds
- 4 tbsp Worcestershire sauce
- 2 tsp mustard powder
- 1 tsp sea salt
- 6 garlic cloves, roughly chopped
- 1 tsp cayenne pepper
- 7cm/3in piece of cassia or cinnamon
- 1 tsp paprika
- 6 whole cloves
- ½ tsp whole black peppercorns
- ½ tsp ground cardamom
- 2 sprigs fresh tarragon, leaves only, finely chopped
- ½ cucumber, peeled and sliced
- 2 tbsp chopped fresh mint
- 200g/7oz thick natural yoghurt
- 2 tbsp mint jelly
- 1 garlic clove, chopped
- pinch chilli powder
- 1 lemon, juice only
- flatbreads, to serve
- For the lamb koftas, put all the ingredients, apart from the oil, in a large bowl and mix to combine. Form into sausage shapes. If you have the time, leave them to rest in the fridge for half an hour.
- Heat a flat griddle pan. Oil the koftas and cook on the griddle pan and cook for 5–6 minutes. Keep turning until cooked through.
- For the brown sauce, place all the ingredients, except for the tarragon, into a large wide pan and add enough water to cover the ingredients. Cook for about an hour and a half until reduced to a think consistency. Remove from the heat and blend until smooth. Finish with the fresh tarragon.
- For the cucumber and mint salad, place all the ingredients into a large bowl and mix.
- Serve the lamb koftas with flatbreads, the brown sauce and the salad.