1 large onion, minced or very finely chopped
2 x 20g packets of flatleaf parsley, leaves and stalks finely chopped
½ tsp ground cinnamon
2–3 tsp ground cumin
large handful currants
50²µ/1¾´Ç³ú pine nuts, lightly toasted
1½ tsp crushed sea salt
1 heaped tsp turmeric
vegetable oil, for frying
2 large free-range eggs, beaten
500g/1lb 2oz lamb mince (not too lean)