Mix the lamb with the mustard seeds, sesame seeds, spring onion, garam masala and a sprinkling of salt and pepper. Shape into 8 patties and set aside. Heat a drizzle of olive oil in a large skillet or frying pan and fry the patties for a couple of minutes on each side until golden ( you might need to do this in batches).
For the Rice
Heat the olive oil in a saucepan. Add the onion and fry until softened. Add the pine nuts and toast for a couple of minutes. Pour in the rice and the water and bring to the boil. Cover and leave to cook over a medium heat for 15 minutes until all of the water has been absorbed.
Chop the cucumber into ribbons or chunks (whichever you prefer) and stir into the yoghurt along with the mint. Serve the patties with the rice, yoghurt and pitta bread.