Sabrina Ghayour served up tasty spiced lamb kofta in tomato sauce with spiced chickpeas, bulgur wheat and fried onions on Saturday Kitchen.

The ingredients for the tomato sauce are: 1 heaped tsp cumin seeds, 2 tbsp olive oil, 1 large onion, finely chopped, 1 large head garlic, cloves bashed, flattened, peeled and left whole, 1 heaped tbsp rose harissa, 1 heaped tsp caster sugar, ½ tsp ground cinnamon and 2 x 400g tins chopped tomatoes.

For the kefta: 500g lamb mince, ideally 10–15% fat, 1 large onion, very finely chopped in a food processor and drained of excess moisture, 2 tbsp fresh flatleaf parsley, very finely chopped, 2 large garlic cloves, minced, 1 heaped tsp paprika (not pimenton/smoked), 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp ground cinnamon, salt and freshly ground black pepper.

For the bulgur wheat: 500g bulgur wheat, 2 tsp ground cinnamon, 2 tsp paprika, 1 litre chicken stock (or cold water or mixture of both), 75g unsalted butter and salt.

For the chickpeas: 400g tin chickpeas, drained and rinsed, 3 tbsp olive oil, 1 tbsp curry powder, 1 tsp garlic granules and good squeeze lemon juice.

For the fried onions: vegetable oil and 1 large onion, very thinly sliced.

See recipes by Sabrina in her book titled: Persiana Everyday available from Amazon now.