If you have time, work the lamb mince thoroughly with your hands to a sticky paste before you shape the koftas. I usually throw these together at the last minute, so work the mince just enough to ensure that the herbs and spices are distributed evenly. Both methods give you a decent kofta, the only difference is in the texture of the cooked kofta.
Add as much Dukkah as you would like to the meat. I have given you a starting range. Feel free to add more or less according to your tastes. The Dukkah should contain enough salt & pepper to season the meat.
Serve with flatbreads
, yoghurt and salad.
If you wish to freeze the koftas, shape them as described then place on a lined baking tray. Freeze solid, then repackage into sealed plastic bags or containers to prevent the garlic odour penetrating everything in your freezer.