Lamb Koftas

750 g lamb mince
2 red onion, finely chopped
1 Cup firmly packed fresh continental parsley leaves
4 teaspoons crushed garlic
1 ½ teaspoon ground cumin
1 ½ teaspoon ground coriander
1 teaspoon ground cinnamon
2 Tablespoons tomato paste
1 Cup breadcrumbs
2 eggs, lightly whisked
Salt & freshly ground black pepper
1 Cup plain flour
3 Tablespoons olive oil

Line a baking tray with plastic wrap. Combine the lamb, onion, parsley, garlic, cumin, coriander, cinnamon and tomato paste in a large glass bowl. Add the breadcrumbs and egg, and stir until well combined. Season with salt and pepper.

Divide mixture into 16 portions and shape each portion into a 4cm ball. Place on prepared tray. Cover with plastic wrap and place in fridge for 15 minutes to chill.

Place flour on a plate. Roll kofta in flour and shake off excess. Heat half the oil in a frying pan over medium heat. Add half the kofta and cook, turning occasionally, for 8 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and kofta, reheating oil between batches. Arrange on a platter to serve.