Spiced lamb kefta meatballs recipe
 Try the Persian version of lamb koftas with spice, pine nuts and currants. Ideal for sharing as part of a mezze meal. 500g/1lb 2oz lamb mince (not too lean)1 large onion, minced or very finely chopped1 heaped tsp turmeric½ tsp ground cinnamon 2–3 tsp ground cumin1½ tsp crushed sea salt50g/1¾oz pine nuts, lightly toastedlarge handful currants2 x 20g packets of flatleaf parsley, leaves and stalks finely chopped2 large free-range eggs, beaten vegetable oil, for frying 500g/1lb 2oz lamb mince (not too lean) 1 large onion, minced or very finely chopped 1 heaped tsp turmeric ½ tsp ground cinnamon 2–3 tsp ground cumin 1½ tsp crushed sea salt 50g/1¾oz pine nuts, lightly toasted large handful currants 2 x 20g packets of flatleaf parsley, leaves and stalks finely chopped 2 large free-range eggs, beaten vegetable oil, for frying Method Preheat the oven to 140C/120C Fan/Gas 1. Line an ovenproof dish with non-stick baking paper.Put all ingredients, except the oil, into a large mixing bowl. Using your hands mix everything together. Really work the mixture for a good few minutes, taking the time to pummel the meat until it has broken down and to ensure that the egg and spices are evenly distributed into the mixture.Take a small handful of mixture, slightly larger than a golf ball, and shape into a small, elongated sausage-like shape, just over 5cm/2in long, with slightly pointed ends and a fatter middle. This is the traditional kefta shape, but you can shape them into small or large patties or simply make meatballs, the choice is yours. Repeat until all the mixture has been used.Heat a large, non-stick frying pan over a medium–high heat. Heat a drizzle of the oil in the pan and fry several of the patties at a time without overcrowding the pan. Don’t flip them over until you see a little brown crust forming on the underside. Brown on all sides, then transfer to the ovenproof dish lined with non-stick baking paper and keep the cooked batches warm in the oven while you fry the remaining kefta. Serve hot as part of a mezze meal. Preheat the oven to 140C/120C Fan/Gas 1. Line an ovenproof dish with non-stick baking paper. Preheat the oven to 140C/120C Fan/Gas 1. Line an ovenproof dish with non-stick baking paper. Put all ingredients, except the oil, into a large mixing bowl. Using your hands mix everything together. Really work the mixture for a good few minutes, taking the time to pummel the meat until it has broken down and to ensure that the egg and spices are evenly distributed into the mixture. Put all ingredients, except the oil, into a large mixing bowl. Using your hands mix everything together. Really work the mixture for a good few minutes, taking the time to pummel the meat until it has broken down and to ensure that the egg and spices are evenly distributed into the mixture. Take a small handful of mixture, slightly larger than a golf ball, and shape into a small, elongated sausage-like shape, just over 5cm/2in long, with slightly pointed ends and a fatter middle. This is the traditional kefta shape, but you can shape them into small or large patties or simply make meatballs, the choice is yours. Repeat until all the mixture has been used. Take a small handful of mixture, slightly larger than a golf ball, and shape into a small, elongated sausage-like shape, just over 5cm/2in long, with slightly pointed ends and a fatter middle. This is the traditional kefta shape, but you can shape them into small or large patties or simply make meatballs, the choice is yours. Repeat until all the mixture has been used. Heat a large, non-stick frying pan over a medium–high heat. Heat a drizzle of the oil in the pan and fry several of the patties at a time without overcrowding the pan. Don’t flip them over until you see a little brown crust forming on the underside. Brown on all sides, then transfer to the ovenproof dish lined with non-stick baking paper and keep the cooked batches warm in the oven while you fry the remaining kefta. Heat a large, non-stick frying pan over a medium–high heat. Heat a drizzle of the oil in the pan and fry several of the patties at a time without overcrowding the pan. Don’t flip them over until you see a little brown crust forming on the underside. Brown on all sides, then transfer to the ovenproof dish lined with non-stick baking paper and keep the cooked batches warm in the oven while you fry the remaining kefta. Serve hot as part of a mezze meal. Serve hot as part of a mezze meal.