Blitz the mushrooms in a food processor until finely chopped then mix with the lamb, egg, breadcrumbs, spices and herbs.
Shape into 12 sausages and thread onto skewers. Leave in the fridge while you prepare the bread and garlic raita.
Mix the yoghurt with the garlic, mint and a pinch of salt and pepper and put in a serving bowl.
In another bowl, mix together the flour, water and a tablespoon of olive oil and knead until you have a dough.
Divide into eight balls and roll out into circles. Heat a sauté pan and when hot cook each flatbread until lightly charred on each side. Keep warm, wrapped in foil or a tea towel while you cook the kofte.
Cook the lamb kofte under a hot grill or on a griddle pan until browned all over.
Serve immediately with the breads and raita and a good handful of chopped coriander.
