Preparation time 20 minutes
Cooking time 10–12 minutes
½ tablespoon groundnut oil
4 wholemeal pitta breads
lemon juice, to serve
1 small onion, chopped
2 garlic cloves, crushed
400 g (13 oz) minced lamb
50 g (2 oz) fresh wholemeal breadcrumbs
1 small egg, lightly beaten
1 small bunch of parsley, chopped
1 small bunch of coriander, chopped
¼ tablespoon ground cinnamon
1 tablespoon ground paprika
½ tablespoon ground cumin
salt and pepper
1 carrot, peeled and coarsely grated
6 radishes, thinly sliced
½ iceberg lettuce, shredded
½ cucumber, thinly sliced
Place all the kefta ingredients in a food processor and pulse several times until well combined. Tip into a large bowl and, using wet hands, shape the mixture into 16 meatballs.
Heat the oil in a large, nonstick frying pan over a medium heat, add the meatballs and then fry for 10– 12 minutes, turning frequently, until cooked through and browned all over. Remove with a slotted spoon and drain on kitchen paper.
Meanwhile, wrap the pitta breads in foil and place in a preheated oven, 180°C (350°F), Gas Mark 4 for 5–8 minutes or until warm. To make the salad, mix the carrot, radishes, lettuce and cucumber in a bowl.
Split open the warmed pittas, fill with the salad and then add the meatballs. Squeeze over a little lemon juice and serve immediately.
For barbecued lamb skewers, make the kefta mixture as above. Tip into a large bowl and form into flat sausage shapes around 4 long, flat metal skewers. Cook on a barbecue for 10–12 minutes or until cooked through, then serve with the pitta breads and salad as above.