Peel the onion and garlic and chop into fine dice. Finely dice the chilli. Pick and roughly chop the coriander leaves.
Mix the onion, garlic, chilli and spices with the lamb mince, half of the chopped coriander and combine well. Season with Maldon sea salt and pepper.
Roll the mince into oval shaped balls or round patties. Allow 3 per person.
Sear the koftes in a hot pan with a splash of oil, turning regularly to ensure they are cooked all the way through.
Wash the cherry tomatoes and then cut them into quarters.
Peel and finely slice the red onion.
Peel and mince the garlic cloves into a puree with a pinch of salt.
Finely slice the red chilli.
Season the tomatoes with Maldon sea salt and then mix with the garlic and red onion. Leave for 15 minutes to allow the salt to extract the juices from the ingredients.
Mix in the red chilli, olive oil, lemon juice and chopped coriander. Check the seasoning.
Serve the koftes with the salsa alongside.
«Vary the spice mix in the koftes to include other spices such as smoked paprika, cinnamon or a spice blend like raz el hanout or garam masalla. »