Barbecued lamb kofta with shredded carrot, mint and yoghurt

Serves 6 Finely chop half the onion and combine in a bowl with lamb, preserved lemon, spices, egg and half the garlic, season generously to taste and mix well to combine. Divide into eight pieces and, working with one piece at a time, mould firmly around a long metal skewer to form a long torpedo shape. Refrigerate while you mould remaining kofta.

Dry-roast cumin seeds until fragrant (1-2 minutes) and combine in a bowl with yoghurt, olive oil, lemon rind and juice and remaining garlic. Thinly slice remaining onion and add to yoghurt mixture with carrot, season to taste and toss lightly to combine.

Meanwhile, preheat a barbecue or char-grill to high. Lightly brush kofta with a little oil and grill, turning occasionally, until cooked to your liking (5-6 minutes for medium). Warm flatbread on the grill after kofta are cooked and serve with kofta, carrot salad, mint and extra yoghurt.