Minty lamb koftas with a saffron yoghurt dressing

Preparation

Beat the eggs. Deseed and chop the green chillis. Crush the garlic cloves. Finely chop the onions.

Method

1. 1 Soak 8 wooden skewers in cold water for 20 minutes. Heat the oil in a small frying pan and fry the onion for 3 minutes, until soft.
2. 2 Add the garlic and chilli and cook for a further minute. Transfer to a bowl and mix in the lamb mince. Chop half the mint and fold into the lamb mixture, along with the egg, coriander and some seasoning.
3. 3 Divide the mixture into 8 and press on to the skewers (you might find it easier to wet your hands first to prevent the meat from sticking).
4. 4 Soak the saffron in 1 tbsp hot water for 10 minutes, then stir into the yogurt. Season and chill until ready to use.
5. 5 Heat the grill to high. Sit the koftas on an oiled grill rack over a grill pan and cook for 8-10 minutes, turning occasionally, until cooked through.
6. 6 Warm the tortillas according to the packet instructions, then top with watercress and remaining mint leaves. Put 2 koftas on each tortilla and drizzle over the yogurt dressing to serve.