Start by separately toasting a couple of tablespoons each of coriander and cumin seeds and a teaspoon of fennel seeds. Grind them in a mortar or finely chop.
Mix the lamb mince with plenty of chopped garlic, chilli flakes, a couple of tablespoons of sweet smoked paprika and the freshly ground seeds. Mix well with your hands then shape into sausage shapes and roll each in breadcrumbs.
Panfry over moderate heat in a little olive oil.
Great with salad.
