Combine minced mutton, garlic, shallots, ginger, egg, corn starch, olive oil, allspice, cinnamon, cumin, coriander, salt and black pepper in a food processor. Pulse until all the ingredients are evenly combined, then keep the machine running on low and start drizzling in 2 - 3 tbsp of water. Keep the food processor running for a few seconds until the mixture become “paste-like”.

You could also do this on a stand-mixer with a pedal-attachment. This process “beats” the water and the protein together to achieve an “emulsion” if you will. It gives the meatball a silky texture.

Preheat the oven on 430ºF/220ºC, 10 mins before cooking

Line a large baking sheet with parchment paper. Form the lamb mixture into tiny meatballs, approx 1 1/2 tsp each and lay them evenly on the baking sheet. Bake in the preheated oven until the meatballs start to brown and are set in shape (around 10-12 mins).

Once the meatballs are set, take them out of the oven. Heat up 2 tbsp of oil in a large non-stick pan on medium-high heat. Add the meatballs and brown them nicely all over. Add the pine nuts (if using) and cumin seeds, and let them toast until golden brown (this would happen relatively quick!). Then add the minced garlic, fresh mint and chili flakes. Cook only for another few seconds. Re-season it with salt’n pepper.

Serve hot with Hummus or Roasted Red pepper Hummus or Mint Coriander Chutney or any yogurt based sauce.