Aromatic Lamb Koftas & Herbed Spelt

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Chop the dried cranberries finely

Peel and finely chop (or grate) the garlic

Add the spelt to a pot of boiled water over a high heat

Cook for 15-20 min or until cooked through but with a slight bite

Once cooked, drain and return it to the pot

Meanwhile, combine the lamb mince, chopped garlic, chopped cranberries, ground cumin, ground coriander, egg[s], panko breadcrumbs and half of the sumac (you'll use the rest for garnish) with a generous pinch of pepper

Crumble in the beef stock cube[s] and mix very thoroughly until everything is combined (clean hands is the best way!)

Divide the mixture into 6 [12] and roll into balls – these are your koftas

Add the koftas to a baking tray (use tin foil to avoid a mess!) and put them in the oven for 12-15 min or until cooked through (no pink meat!)

Meanwhile, strip the mint leaves from their stems and chop them roughly, discard the stems

Trim and finely slice the spring onion[s]

Dice the tomato[es]

Mix the Greek-style yoghurt with 1 tbsp [2 tbsp] olive oil and a pinch of salt and pepper

Once the spelt is cooked and drained, add the chopped mint, diced tomato and chopped spring onion with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper

Mix it all together – this is your herbed spelt