Lamb Kofta Kebabs

Pop the lamb mince into a bowl and add the cumin, finely chopped red onion, panko breadcrumbs and half the garlic, half the parlsey, half the mint and half the chilli. Add the water (see ingredients for amount) and season with salt and pepper. Use your hands to combine the ingredients, then shape into 3 small sausage shapes per person. IMPORTANT: Wash your hands after handling raw meat.

Pop the sweet potato fries onto a baking tray, drizzle with oil and season with salt and pepper. Roast in the oven until soft and golden, 16-20 mins. Turn halfway through cooking.

Meanwhile, heat a splash of oil in a large frying pan over high heat. When hot, add the koftas and brown on all sides, 2-3 mins. Meanwhile, finish off your prep. Pop the onion slices into a bowl and add the vinegar. Turn to coat in the vinegar. Chop the tomatoes into small chunks. Trim the root from the iceberg lettuce then halve lengthways. Thinly slice widthways. Mix the remaining garlic with olive oil (see ingredients for amount).

When the koftas are browned, lower the heat to medium and keep cooking for another 6-8 mins. Turn every 2 mins or so. IMPORTANT: The koftas are cooked when no longer pink in the middle. Meanwhile, spoon the garlicky oil over the naan breads and place on a baking tray. When the fries have 4 mins left, warm the naans in the oven for 3-4 mins. Get ready to serve!