Lamb and pistachio koftas

This recipe makes 10-12 succulent, highly-flavoured, barbecue favourites. Equally as delightful indoors if the weather turns against you. Best stuffed into a pitta with a drizzle of yogurt, a squeeze of lemon and a crunchy salad

• 750g minced lamb
• 1 red pepper
• 1 red chilli
• 1 large onion
• 5 cloves garlic
• Bunch of fresh parsley
• 2 tsp salt
• 1 tsp baking powder
• 50g breadcrumbs (would work with GF breadcrumbs if you prefer)
• 100g pistachios, roasted and chopped
• 80g currants/dried sour cherries/dried cranberries
• 1 tsp ground cinnamon
• 1 tsp pul biber (mild Turkish chilli flakes, substitute with a pinch of dried chilli flakes)
• 1 tbsp ground coriander
• 1 tbsp paprika

1. Use a food processor (or pestle and mortar in absence of machinery) to make a rough purée of the pepper, chilli, onion, garlic and parsley
2. Scrape into a big bowl and add the lamb
3. Add all the rest of the ingredients and mix really well to create a uniform texture
4. Shape into sausages around a skewer – two to a long metal skewer/one to a short wooden one
5. Place in the fridge for at least 20 mins and up to 24 hours before cooking. This helps them hold together when you cook them
6. Barbecue them or roast at 200C fan (220C) for about 20 min

These also make good meatballs or burgers if you don’t want to do them on skewers