The spices in the lamb kofta eat well with the sweetness of the carrots and raisins in the salad.
Place wooden skewers into a bowl and cover in water to soak.
Combine all but 2 teaspoons of spice mix, mince, onion, garlic, breadcrumbs, egg, lemon zest, 10g parsley and 10g cup mint in a medium-sized bowl. Season with salt and pepper.
Form into 2 tablespoon ovals with damp hands.
Place on a tray in the freezer for 20 mins to firm up.
To make carrot salad, place carrots, raisins, remaining parsley and ½ remaining mint in a medium-sized bowl.
Combine lemon juice and reserved spice mix.
Add to the carrot mix and season to taste, and set aside.
Heat oven grill to high heat, or BBQ if using.
Remove koftas from the freezer and thread 2 koftas onto each skewer.
Brush with 1 tablespoon oil. Cook koftas under the grill for 10 to 12 minutes, turning regularly, or until cooked.
Combine remaining oil, chilli powder and 1 teaspoon salt. Brush over roti. Cook roti under the grill for 30 seconds each side or until golden and warmed through.
Serve koftas with roti and carrot salad and sprinkle with remaining chopped mint.
For the kofta:
Salt & Pepper
1 egg - lightly beaten
2 tablespoons Vegetable Oil
Red onion - peeled, finely chopped
Garlic Cloves - peeled, crushed
Lemon - zest, finely grated
Coriander - leaves roughly chopped
Mint - leaves roughly chopped, set aside some for serving
For the carrot salad:
Carrots - peeled, coarsely grated
Raisins - chopped
Lemon - juiced
Ground chilli powder
Spice Mix – contains ground cumin, ground coriander, chilli powder and ground cinnamon.