Pete Evans

Ingredients

• 400 g lean lamb mince
• 100 g lamb fat, chopped (see note)
• 1 tablespoon harissa (see note)
• 1 teaspoon ground cinnamon
• 3 garlic cloves, crushed
• ¼ teaspoon crushed fennel seeds
• 1 teaspoon dried mint leaves
• 1 teaspoon sea salt