Lamb & tomato koftas
For the dressing
If using bamboo or wooden skewers, soak in water for at least 30 minutes to prevent them burning.
Put the lamb in a bowl. Finely chop 1 onion, and add to the bowl with the garlic and chilli. Stir in the garam masala, mint and lemon juice, and season well with salt. Mix well.
Divide the mixture in half, then divide each half into 10 equal portions. Form each portion into a small ball – you will have 20 meatballs, or koftas, in all. Roll the koftas in half of the oil to coat. Quarter the remaining onion half, and separate into layers.
Preheat the grill until hot. Alternately thread 5 of the koftas, 4 tomato quarters and some of the onion layers onto each of four skewers.
Brush the vegetables with the remaining oil, and cook the koftas under a hot grill for about 10 minutes, turning frequently, until they are browned all over.
Meanwhile, prepare the dressing. In a small bowl, mix together the yogurt, cucumber, mint and cumin seeds.
Serve the koftas hot with the yogurt dressing.