• 1 kg (2 lb) lamb mince (ground lamb)
• 1 egg
• 3 tbsp ground cumin
• 2 tbsp cinnamon
• 2 tbsp ground paprika
• 2 tbsp mustard
• 3 tbsp soy sauce
• 100 g (approx. 4 oz/⅓ cup) sesame seeds and a little oil to grease the baking sheet

For the Coriander Salsa

• 1 large bunch coriander (cilantro), at least 70 g (2½ oz)
• 1 red onion
• 1 garlic clove
• 2 tbsp white wine vinegar
• 1 generous tbsp honey
• 5 tbsp olive oil

Preheat the oven to 175°C (340°F/Gas 4). Combine the mince with all spices and flavourings and roll into approx. 30 balls, each the size of a walnut. Slightly grease a baking sheet with olive oil. Pour the sesame seeds into a plate and roll a few balls at the same time through the seeds until all balls end up coated with a layer of seeds. Arrange on the baking sheet and bake in the oven until done (approx. 20 minutes). Pulse all ingredients for the salsa on the pulse setting on the food processor to coarsely chop the mixture. Season the salsa with salt and pepper. Serve with the hot balls.