In a large bowl add the lamb mince, cumin, sumac, toasted almonds, red chilli, ground coriander, mint, coriander stalk, salt and pepper and a little oil. Mix well.
Separate the mixture into 6 balls then mould around 6 pre oiled metal skewers. Rub oil over the moulded kofta.
Heat a griddle until it is smoking hot and place the skewers directly on there, turning them every few minutes. They will take about 8 minutes to cook through.
Mix the yoghurt and mint sauce together with a pinch of salt, add the fresh coriander.
To serve, garnish with fresh coriander and red onions with the kofta and dip on the side.
Recipe courtesy of Shelina Permalloo.