Lamb Patties

Peel and chop half your onion into roughly 2cm pieces, chop the other half very finely into 1/2 cm pieces. Pull your mint leaves from their stalks and finely chop. Finely chop your chilli.

Put your lamb mince in a bowl with your finely chopped onion, half your cumin, half your smoky coriander, half your mint, ¼ tsp of salt and a good grind of pepper. Mix together with your hands until well combined and then divide the mixture into four patties.

Add 1 tbsp of oil to a frying pan and add your remaining onion, cook for 5 mins until soft and then add the rest of your cumin and smoky coriander, along with your chopped chilli (the amount you add depends on how spicy you like things!). Cook for a further minute. Drain and rinse your lentils in a sieve (if you have one) and add them to the onion, cook for 4 mins before putting a lid on the pan to keep them warm, taking off the heat and setting aside.

Put 2 tbsp of oil in a frying pan and add your patties. Cook for 5 mins on each side until browned and cooked, then remove the pan from the heat.

Add your yoghurt, remaining chopped mint and 11/2 tbsp of lemon juice to your lentils and gently stir to combine. Tip: Add less lemon if you aren’t too keen on citrussy flavours!