Graham Campbell's lamb kofta recipe is served with a tangy chippy sauce for dipping, made of ketchup, vinegar and brown sauce. Nasturtium leaves add a fresh, peppery note to the koftas, which are delicious wrapped in pitta breads with a dollop of yoghurt.
Divide into 8 balls, then roll each ball in cupped hands to create short sausage shapes
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Place 2 koftas on each skewer and brush with oil. If using wooden skewers, be sure to soak them first so they don't burn over the heat
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Place a pan on the hob over a high heat and add a dash of oil. Place the koftas in the pan and sear until golden on each side, then transfer to a tray and finish cooking in the oven for 5 minutes
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To make the chippy sauce, whisk all the ingredients together in a bowl until well combined and season with a pinch of salt
