Put the red onion in a food processor and pulse until finely chopped. Tip in the lamb mince, cumin, chilli flakes, lemon zest and juice, coriander, garlic, ginger, sugar, black pepper and fine sea salt, and pulse again until everything is evenly combined. Tip the mixture into a bowl, cover and chill for 2 hours. Meanwhile, for the jewelled rice, tip the rice into a large bowl, cover with lukewarm water and leave to soak for 2 hours. Drain well.

Turn the heat up to high (if the onions have soaked up most of the oil, you may need to add another tablespoon) and tip in the cardamom pods and cumin seeds. Sizzle for 45 seconds, then reduce the heat to medium, add the white onion and cook for 5 to 7 minutes or until the onions are translucent, stirring occasionally.

Add the ginger, garlic and carrots, and cook for 2 to 3 minutes. Stir in the garam masala and fine sea salt, and cook for another minute, then add the rice. Mix for 1 minute to coat the rice in the flavoured oil, then pour in the just boiled water. Bring to the boil and cook for 3 to 4 minutes, then reduce the heat to the lowest it will go, cover and cook, undisturbed, for 15 minutes.

Heat the barbecue or grill to its highest setting. Mould 3 tbsp of the cold lamb mixture into a diamond shape around a metal skewer using your hands, then repeat with the rest of the mixture - you should be able to make 8 generous koftas in total. Barbecue or grill for 8 to 10 minutes, turning halfway through, until charred at the edges.