Whiz the onion, cumin, cinnamon, Rose Harissa, salt and pepper in a food processor until smooth. Add the lamb and whiz until it forms a paste. Add the parsley, coriander and mint and mix it in thoroughly by hand.
Form the paste into sausages and press metal skewers along their length, tamping the meat around the skewer. Alternatively, form the meat into small meatballs. Brush with a little oil and grill for 6 to 8 minutes, turning once or twice. Serve with the yoghurt, scattered with paprika, some lemon wedges and a green salad.
(Jill Dupleix in The Times T2)
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