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Ingredients

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• 1/2 cup (110 grams) plain yogurt
• A small handful finely chopped leafy fresh herbs (parsley, cilantro, mint, chives, dill or a mix thereof) plus a few roughly chopped, to serve
• 1 teaspoon red wine vinegar, or more to taste
• Kosher salt
• Olive oil
• A handful shredded red cabbage to serve (optional)
• Lemon wedges, to serve
• Kosher salt
• 1/2 teaspoon cumin seeds or a heaped 1/2 teaspoon ground
• 1/2 teaspoon coriander seeds or a heaped 1/2 teaspoon ground
• 1/2 teaspoon fennel seeds or a heaped 1/2 teaspoon ground
• 1 teaspoon sweet paprika
• 2 garlic cloves, minced
• 2 tablespoons harissa paste (I just used a small squeeze) or another hot sauce
• 1 pound (455 grams) ground lamb, at room temperature