Lamb kofte with sweet and sour red cabbage

Ingredients

• 500 g lamb mince
• 1 egg beaten
• a handful breadcrumbs
• 1 red chilli finely chopped
• 1 red onion grated
• a small bunch parsley chopped
• 1/2 tsp ground cumin
• 2 cloves ground
• 1 clove garlic crushed
• to serve pitta or flatbreads
• to serve Greek yoghurt
• 3 tbsp red wine vinegar
• 2 tbsp golden caster sugar
• 1/2 red cabbage shredded

Instructions

1. 1

   To make the sweet and sour cabbage, put the vinegar and sugar in a small pan and heat until the sugar dissolves. Toss with the cabbage and plenty of seasoning and set aside for 20 minutes, tossing every 5 minutes.

2. 2

   To make the koftes, put the rest of the ingredients (except the pitta and yoghurt) in a bowl and mix well with your hands. form into 12 balls and squish onto the end of skewers (soak wooden ones in water for 20 minutes first, so they don’t burn), to make fat torpedo shapes (if you don’t have skewers just grill without). Grill for about 10 minutes, turning until browned and cooked through. Serve with the cabbage, pitta breads and greek yoghurt.