4 tablespoons desiccated or freshly grated coconut
350 g (11 1/2 oz) lean minced beef
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, deseeded and chopped
1 teaspoon ground cinnamon
salt and pepper
small bunch of coriander, finely chopped, to garnish
Dry-fry the seeds in a small, heavy-based frying pan over a medium heat for 1–2 minutes until they emit a nutty aroma. Using a pestle and mortar or a spice grinder, grind to a powder. Dry-fry the coconut for 1–2 minutes until it begins to colour, then tip onto a plate to cool.
Mix together the beef, onion, garlic, chilli, cinnamon, ground spices and 3 tablespoons of the coconut and season well. Knead the mixture well for 1–2 minutes. Cover and chill for 10 minutes.
Knead the mixture and roll into small balls. Thread on to 4 large or 8 small metal skewers and cook over a barbecue or under a preheated grill for 3–4 minutes on each side until cooked through. Sprinkle with the remaining coconut and the chopped coriander and serve with pittas, with lime wedges to squeeze over.