To prepare your own lamb koftas you can heat olive oil in a large saucepan with chopped onion and garlic over a medium to high heat until softened. Then combine (either in a food processor or by hand) lamb mince, spices, and tomato puree until it forms a paste.  

Next add the chopped parsley and sauteed onions and garlic and blend again until everything is well mixed. Put the kebab meat mixture into a bowl. Cover with plastic wrap and leave to rest for at least 1 hour. You can then assemble the kebabs by grabbing handfuls of your mixture and squeezing it evenly around wooden skewers. Keep them in the fridge until you’re ready to cook them. 

There are 3 main reasons why your koftas might fall apart when cooking: 

• The meat isn’t finely ground- you need to work the meat, so all the ingredients combine together. It’s easiest to do this with a food processor but it can be done with your hands if you ensure it is thoroughly “kneaded” and mixed.  
• Not enough pressure is applied when creating the skewers- without suitable pressure they can’t bind together properly and when heat is added, they will break apart. 
• They’re overcooked- make sure you don’t overcook them as the meat can dry out which will result in them breaking apart.