Lentil and tomato dhal with lamb koftas

Method

1. Mix all the kofta ingredients in a bowl. Mould tablespoonfuls around the end of 12 metal or wooden skewers (if using wooden skewers, soak in water for 20 minutes). Chill for 30 minutes to firm up.
2. Meanwhile, heat the oil in a pan over a medium heat. Add the onion and cook for 5 minutes, until soft. Stir in the garlic and ginger and cook for 1 minute. Add the turmeric and lentils and stir well. Pour in half the stock, bring to the boil, then simmer for 5 minutes. Stir in the can of chopped tomatoes, add the remaining stock, cover and simmer for 10 minutes, until the lentils are tender.
3. Meanwhile, heat a griddle pan and cook the koftas for 8-10 minutes, turning, until cooked. Keep warm.
4. Add the garam masala, salt and spinach to the dhal and stir until the spinach wilts. Serve with the koftas and some mango chutney.