Instructions: Put the minced lamb into a bowl with the onion.

Add the mint allspice salt and pepper and use your hands to mix together thoroughly to a paste.

Divide into 8 portions and mould each into a sausage around a skewer.

Brush them all over with olive oil.

Preheat the grill pan (castiron ridged skillet) on the floor of the roasting ovenfor 7 to 10 minutes.

Meanwhile prepare the tomato rice.

Heat the oil in a heavy based saucepan (which has a closefitting lid) on the simmering plate.

Add the garlic and fry gently for 30 seconds.

Add the rice and stir over the heat for 1 minute until glossy.

tip the can of tomatoes into a sieve over the saucepan and press through then fill the can with cold water and pour that in too.

Bring to the boil and season with salt and pepper.

Cover with a tightfitting lid and cook in the simmering ovenfor 15 to 20 minutes.

Meanwhile transfer the preheated grill pan to the boiling plateand arrange the meat skewers in the pan.

Cook turning regularly for about 10 to 12 minutes until well browned all over and cooked through.

Meanwhile mix the spring onions and parsley together and spoon onto serving plates.

Lay the koftas on top.

Fork up the rice gently correct the seasoning and serve with the kottas. Garnish with lemon wedges and parsley.

Variation: use good quality finely minced beef instead of lamb or a mixture of both.

For this african dish spiced minced lamb is packed cylindrically around skewers then cooked in the grill pan. The koftas are served on a bed of herbs and spring onions accompanied by tasty tomatoflavoured rice.

Serves 4

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