Moroccan lamb koftas
For the yogurt sauce
In a blender or food processor, purée all the ingredients until smooth and paste-like. Divide the lamb mixture into two portions, and mould each half around a separate metal skewer to form two long sausage shapes.
Just before serving, grill or barbecue both of the koftas until browned and cooked through, turning from time to time while cooking.
Combine all the ingredients for the yogurt sauce in a small bowl. Add 2 tablespoons water, mix well and serve with the hot or warm koftas.