Lamb Kofta with a sea twist

I really enjoy reading Nigel Slater's recipe books - he writes in such a serene yet practical way that I slow down and enjoy watching the meal unfold. So much of his cooking is based on his fresh garden produce - and this recipe shows how achievable that can be even when all you grow is herbs - the fresh thyme, rosemary, parsley and mint bring freshness and flavour to this dish. His Lamb Kofta have an unexpected twist - anchovies - that gives an unusual but delicious taste to this recipe.  Serve it with lots of fresh vegetables (lots!).
I have made these the night before, refrigerated then cooked next day - easy!
Enjoy!   Colleen

Lamb Kofta by Feed Your Inner Cook

Lamb Kofta by Feed Your Inner Cook

PS the meat goes in the lettuce cup first - this was just for the photo detail

preparation    10 minutes  then rest meat for 20 minutes (time to make salads etc)    
cooking           7 - 10 minutes approx
Serves            4   (this recipe makes 12 portions)  
                       I think 2 -3 meat portions with lots of veggies is heaps (Wilbur thinks 3 -4 )

Ingredients

2 tablespoons sesame seeds - Toasted.    Toast these first in a dry pan.

500 gram lamb mince
2 teaspoons ground ginger
1 teaspoon ground coriander
2 teaspoons chopped thyme
2 teaspoons chopped rosemary leaves
1 tablespoon chopped parsley
6 anchovy fillets - roughly chopped (I used a 45 gram tin slightly drained - no need to use best quality)
tiny pinch celery seeds (optional)
Salt and Pepper -  NB the anchovies will be salty so not too much salt

Splash of Olive Oil

Method

Toast the sesame seeds and set aside.

In a large bowl - combine the lamb mince with all the remaining ingredients and mix well 
Add the sesame seeds as well and mix through until all ingredients combined.

Divide the mixture into 12 portions and roll /squish each one into a chunky sausage shape.
If you want - insert a wooden skewer into each kofta . I did not bother.

TIPS & HINTS  If you want to use the wooden skewers - soak the skewers in water for at least 30 min to 1 hour so they don't burn when cooking

Refrigerate the prepared raw koftas for 15 -20 minutes.

Heat a frypan or griddle pan.  Add a tiny splash of oil and cook the koftas until brown and cooked through, turning to cook all sides.  Approx 7 - 10 min total.

Serve options
Pita bread or lettuce cups filled with sliced ripe tomatoes, cucumber, shredded lettuce, mint leaves,  onion etc  and plate of other salads 
and
Dill or minted greek yoghurt 
                                                   Enjoy!    Colleen