Harissa lamb kofte bites

Method

1. Line a baking tray (that will fit in your freezer) with baking paper. Add all the kofte ingredients to a mixing bowl and use your hands to thoroughly combine them, squashing and squeezing the mixture through your fingers for about 5 minutes. Shape the mixture into small balls around the size of a walnut.
2. Arrange the kofte on the tray and put in the freezer for around 4 hours. Once frozen solid, transfer to a freezer-friendly lidded container, with baking paper between any layers.
3. To cook, heat the oven to 200°C fan/gas 7. For the dip, put the cucumber into a bowl with a large pinch of salt, then stir and leave for 5-10 minutes. Drain away the water, then stir in the yogurt, nutmeg, mint, pepper and vinegar. Spoon into a serving bowl and dust with sumac.
4. Line a baking tray with baking paper and put the frozen balls on it, evenly spaced out. Cook at the top of the hot oven for 15-18 minutes, turning the balls over after 10 minutes. Transfer to a serving plate, either popping cocktail sticks into each kofte or leaving sticks in a container alongside for guests to help themselves. You can stir an juices from the kofte tray into the dip just before serving for an extra boost of flavour.