Baharat Lamb Koftas

1. Grate one of the onions and add it to a large bowl with the lamb mince and 3 tablespoons of Baharat paste. Mix well with your hands until fully combined, then shape the mixture into 8 koftas and thread them onto skewers. Cover with cling film and chill in the fridge.

2. Finely dice the remaining onion. Heat 1 tablespoon of oil in a saucepan over medium heat and sauté the onion for 2-3 minutes until soft. Stir in the remaining 1 tablespoon of Baharat paste, then add the tomatoes. Season generously with salt and pepper and simmer for 10 minutes, or until thickened. Reduce to a very low heat and keep warm until ready to serve.

3. Preheat the grill to medium-high. Lightly oil a grill pan and cook the koftas, turning occasionally, until browned on all sides and cooked through, about 10 minutes.

4. Meanwhile, place the couscous in a bowl and pour over the hot stock, remaining 1 tablespoon of oil, and lemon juice. Stir well, cover, and let sit for 10 minutes. Fluff with a fork before serving.

5. To serve, spoon the couscous onto plates, top with the grilled koftas, and drizzle with the warm tomato sauce. Garnish with fresh parsley and pomegranate seeds for a burst of colour and flavour.