Nigel Slater’s recipe for spiced sesame lamb, mint and cucumber yoghurt

A juicy meaty dish full of spicy, herby flavours

Put 500g of minced lamb in a mixing bowl, add 1 tbsp of black mustard seeds (they are less hot than the yellow kind), 4 tbsp of white sesame seeds, 2 chopped spring onions, 2 tsp of garam masala and a generous seasoning of salt. Mix it all together, then pinch into 8 pieces and flatten into patties roughly the diameter of a digestive biscuit.

Warm a little oil in a shallow pan that doesn’t stick, place the patties in it, cooking them in two or more batches depending on the size of your pan, and fry them for a minute or two on each side until they are patchily golden.

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