In a large mixing bowl, add the lamb, coriander, cumin, garlic, pistachios and mint and mix thoroughly. I prefer to use my hands for this but a stiff spatula or wooden spoon will do..
500 g lamb, 2 tsp ground coriander, 75 g pistachios, 3 cloves garlic, 1 tsp ground cumin, 1 medium red chilli, 1 tbsp mint
Divide the mixture into 12 – 16 portions. I cup them in the palm of my hand to make an oval shape.
Brush them lightly with the vegetable oil.
Vegetable oil
Place a frying pan/griddle over a medium high heat and add a little oil. When hot, add the lamb and cook for 4 – 5 minutes before flipping over for a further 4 – 5 minutes. You are aiming to have almost a crust on the meat, so it all holds together. Turn too soon and it will stick to the pan and disintegrate.
When cooked, serve with yoghurt, flatbreads and salad.