750g lamb mince
8 cloves garlic, minced
2 tsp ground turmeric
2 tsp ground cumin
1 tsp ground coriander
2 tsp ground sumac
2 free-range egg yolks
Sea-salt flakes and freshly ground black pepper, to season
1 cup breadcrumbs
4 large carrots, peeled and coarsely grated
400g can chickpeas, drained
½ cup currants
½ cup flaked almonds, toasted
4 green shallots, very finely sliced
½ bunch mint leaves, plus extra, to garnish
Finely grated zest and juice of 2 lemons, plus extra cheeks, to serve
¼ cup extra virgin olive oil
Pita bread and yoghurt, to serve
Combine mince, garlic, spices and egg yolks in a bowl, mix thoroughly, then season generously. Add breadcrumbs, then mix again. Set aside for 5 minutes, then divide into 12 oval-shaped rissoles.
Put carrot, chickpeas, currants, almonds, sliced shallots and mint in a large bowl. Mix well, then add zest, juice and half of the oil.
Drizzle rissoles with remaining oil. Cook on a moderate barbecue flat plate for 15 minutes, turning several times. Serve with salad, pita, yoghurt, extra mint and lemon cheeks.