How to make lamb koftas – recipe | Felicity Cloake Masterclass

Koftas, a name that comes from the Persian word for grind or finely chop, aren't just meatballs - you'll find them made with everything from eggs to fruit, from Bucharest to Baghdad , in Cairo in Kolkata - but perhaps the most popular version is made with lamb. Cheaper than buying whole cuts and quicker to cook, it's a delicious way to do it in relatively little time.

40 min prep 1 hr chill + 15 min cook Serves 4 to 6

50g pine nuts2 small onions1 small bunch parsley1 small bunch mint1½ tsp ground cinnamon1½ tsp ground allspice½ tsp grated nutmeg1½ tsp each salt and black pepper750g minced lambOil for greasing

For the çaçiki yoghurt sauce (optional)500ml plain yoghurt1 clove garlic1 medium cucumber½ tsp salt2 teaspoon dried mint or a small handful of fresh mint

For flatbreads (optional)300g plain flour, plus extra for dustingSalt75ml oil olive

1 A note about fat content

You can use just about any ground meat you like here, as long as it's not too lean, but you can adjust the seasonings accordingly. If you buy lamb from the butcher, ask for a fairly fatty cut like the shoulder; otherwise standard supermarket lamb mince will work fine, but avoid lower fat versions as they will dry out during cooking.

2 Grate the onions

Toast the pine nuts in a dry skillet until golden, then let cool.

Peel and grate onions; if you have a food processor, use it because otherwise it will make you cry I'm afraid.