Prepare the Onion and Herbs: Grate the onion on the coarse side of a box grater into a large mixing bowl. Finely chop the parsley and mint, and mince the garlic. Add them to the bowl.

Add Spices: Add the ground cumin, ground coriander, smoked paprika, cinnamon, salt, and pepper to the bowl with the onion and herbs. If you're using cayenne or chilli flakes, add them now. Give everything a quick stir to combine.

Combine with Lamb: Add the lamb mince to the bowl. Using your hands, gently mix all the ingredients together until they are just combined. It’s important not to overmix, as this can make the koftas tough.

Chill the Mixture: Cover the bowl with cling film and place it in the refrigerator for at least 30 minutes (or up to 4 hours). This step is crucial for firming up the mixture and deepening the flavours.

Shape the Koftas: Once chilled, divide the mixture into 12 equal portions. What works best for me is using slightly damp hands to prevent sticking. Roll each portion into a ball and then shape it into a small, thick sausage, about 10cm long. If using skewers, thread the mixture onto them now.

Cook the Koftas: You have a few options here. For Grilling/Barbecue: Preheat your grill to a medium-high heat. Brush the koftas lightly with olive oil. Grill for 8-10 minutes, turning every 2-3 minutes, until cooked through and nicely charred on all sides.

For Pan-Frying: Heat 1 tbsp of olive oil in a large frying pan or skillet over a medium-high heat. Add the koftas, being careful not to overcrowd the pan. Cook for 10-12 minutes, turning regularly, until browned all over and cooked through.

For Baking: Preheat your oven to 200°C (180°C fan). Place the koftas on a baking tray lined with parchment paper and bake for 15-20 minutes, turning halfway, until golden brown.

Rest and Serve: Once cooked, transfer the koftas to a plate and let them rest for a few minutes. This allows the juices to redistribute, ensuring they are perfectly tender. Serve warm.