Nigel Slater's lamb kofta recipe Put 500g of minced lamb in a large mixing bowl, add 2 teaspoons of ground ginger, 1 of ground coriander and 2 teaspoons each of chopped thyme and rosemary leaves, and 1 tablespoon of chopped parsley. Roughly chop 6 anchovy fillets then add to the lamb. Tip 2 tablespoons of sesame seeds into a dry frying pan and toast over a moderate heat till pale gold. Tip the seeds into the lamb, season generously with salt and pepper. Divide the seasoned lamb into 10, then roll each piece into a small, squat sausage, like a large wine cork. Gently push a long wooden skewer through the centre of each one and set aside for 20 minutes in the fridge. Get a grill or griddle pan hot. place the kofta on the griddle and let them brown nicely, then carefully turn and cook the other side. They will probably need about 10 minutes. Serve hot. Makes 10. Don't skip the resting of the meat in the fridge. Once the lamb is on the grill, try not to move it around. Let the meat form a light crust before you attempt to turn it over, otherwise the kofta may break up. Good as these are as lamb kofta are on their own, they're even better with a herb dip. To make the dip, mix a handful of chopped dill and another of chopped mint leaves with 4 tablespoons of yogurt, and serve with the lamb. You need not use lamb - minced beef will work instead, as will minced pork.