What you do:

For the Minced Lamb Balls

• Put all the ingredients except the oil in a large bowl. Mix them together well, to make a fairly sticky mixture.
• Using your hands, take a small amount of the mixture and shape it into a little ball (about the size of a golf ball). Put it onto a separate plate and repeat until all the mixture has been used up.
• Heat approximately 2cm of oil in a pan and carefully place six of the balls in the pan. Cook for 3-4 minutes, turning from time to time, until they are brown all over. Take them out and put them onto kitchen paper to drain.
• Repeat until all the balls are cooked.

What you do:

For the Raita

• Place the fresh coriander, fresh mint and garlic in a food processor or blender and process to a fine paste.
• Add the lime juice and a little water if required. Place the yogurt in a bowl and whisk in the green paste. Add the sugar and salt.
• You can prepare this ahead by freezing the green paste without the yogurt.

These taste good dipped in coriander and mint raita - but you could use tomato sauce if you like!

Remember: Always ask an adult before you start cooking. Take care when using knives and hot cookers. Wash your hands before you start cooking and after handling spices.