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500g pack chicken mince 5% fat

2 medium brown onions rough chopped

1 tbsp chopped garlic

1 tbsp chopped ginger

4 tsp ground coriander

2 tsp ground cumin

1 tsp cumin seeds

1 tsp turmeric

1 tsp Kashmiri chilli (or paprika if you the flavour but less heat 🌶️)

1 tsp garam masala

1 tsp salt

½ tsp ground black pepper

2 tbsp finely chopped fresh coriander

1 tbsp finely chopped fresh mint

2 tbsp melted ghee or butter

½ a fresh lemon

Seeds of one whole pomegranate

450g plain strained yogurt - I used skyr

¾ tsp ground cumin

¼ tsp salt

A few fresh mint leaves

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1. Put the onions, ginger, garlic into a food processor or blender and finely mince, then squeeze out the extra moisture using muslin or clean tea towel.

2. Put the onion etc into a mixing bowl with the chicken mince, spices, salt, chopped herbs and one tbsp of butter/ghee. Mix together well using a fork until fully combined. Cover and refrigerate for at least 90mins.

3. Preheat fan oven to 240 degrees Celsius and while it’s heating - Divide the chicken into six balls - approx 115g. Shape the ball into a sausage shape with the palms of your hand and place on a flat baking tray, brush the top and sides with the remaining melted butter/ghee.

4. Bake for 12-13 mins, no need to turn them, the tops should be lightly golden when ready. Serve with a squeeze of fresh lemon.

5. Put the yogurt in a bowl and mix in the cumin, salt, and about 80% of the pomegranate seeds. Refrigerate for half an hour to develop, then decant into your serving dish, then dress the top with the remaining pomegranate seeds and the mint leaves. Serve.

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