Put a kettle of water on to boil. Melt the butter in a saucepan. Peel the onion, finely slice one quarter and fry gently for 3 minutes. Stir in the rice and fry for 1 minute.
Pour 3 cups boiling water onto the rice, add salt, cover and return to the boil. Reduce the heat and simmer for 15 minutes. Preheat the griller to high.
Peel and chop the ginger and garlic, roughly chop the remainder of the onion, then put all into a food processor with the lamb.
Chop the coriander leaves, reserving a few for a garnish. Put two-thirds aside and add the rest to the food processor with the amchur or lemon juice, garam masala, ground cumin, chilli powder, besan, yoghurt and some salt and pepper. Blend to a paste.
Divide the lamb mixture into eight equal portions and mould each into a sausage shape around a lightly greased metal skewer. Brush all over with the oil and grill for about 6–8 minutes, turning once.
To make the salsa, whisk the oil and vinegar together in a bowl. Seed and dice the tomato, peel and crush the garlic, and finely chop the chilli; add to the bowl with the remaining chopped coriander. Season with salt and black pepper.
Spoon the cooked rice onto serving plates, top with the koftas and spoon the salsa alongside. Garnish with coriander.
NUTRIENTS PER SERVING:
good source of vitamins B group, C and E.
Besan, also known as gram flour, is made from ground chick peas. Both besan and amchur are available from larger supermarkets and Indian shops.