1small Spanish onion, coarsely chopped2garlic cloves, coarsely chopped60 ml(¼ cup) olive oil1 tbspground coriander3 tspfennel seeds2 tsp eachdried chilli flakes and dried mint800 gmcoarsely minced lambFinelygrated rind of 2 lemonsTo serve:shop-bought hummus, coriander, lemon wedges and warm flatbreadWarm carrot salad50 mlolive oil½Spanish onion, thinly sliced1garlic clove, finely chopped3carrots, cut into julienne on a mandolin90 gmthick plain yoghurtFinelygrated rind and juice of 1 lemon
Preheat oven to 200C. Process onion and garlic in a food processor until finely chopped. Heat 30ml oil in a saucepan over medium-high heat, add onion mixture, stir occasionally until tender (2-3 minutes). Add ground coriander, spices and mint, cook until fragrant (1 minute). Transfer to a large bowl, refrigerate to cool, add lamb and lemon rind, mix with your hands until mixture comes together (2-3 minutes). Mould ¼-cups of mixture into oval shapes and thread 2 onto each metal skewer.
Heat remaining oil in a large frying pan over medium-high heat, add skewers and cook, turning occasionally, until browned (3-4 minutes). Transfer to oven and cook until cooked to your liking (5-6 minutes for medium).
For warm carrot salad, heat oil in a large frying pan over medium heat, add onion and garlic, stir occasionally until tender (3-4 minutes), add carrot and stir occasionally until tender (4-5 minutes). Remove from heat, add yoghurt, lemon rind and juice, season to taste and serve with lamb köfte, hummus, coriander, lemon wedges and warmed flatbread.