Lamb kofte in yoghurt sauce

Simple Too, p. 88

If we were going to have one meal forever, it would quite possibly be this. The ways in which meat can be minced and bound together with all sorts of other good things – spices, grated vegetables, nuts and pops of sweet dried fruit – never fail. Make ahead: The kofte can be made and shaped the day before; just take them out of the fridge 30 minutes or so before cooking to come to room temperature. Serve with the brown butter rice with pasta and lemon (p. 176), or any rice.