Lamb kofta
Instructions:
- Kofta can be prepared up to 30 minutes before serving; place the patties on a baking sheet, cover with aluminum foil, and keep warm in a 250ï€ F oven.
- 1 pound ground lamb
- 4 teaspoons Spice Mixture
- 1 teaspoon paprika
- 1/ 4 teaspoon ground cinnamon
- 1 large egg
- 1/ 2 onion, grated on the large holes of a box grater (1/ 2 cup)
- 1 garlic clove, minced
- 1/ 3 cup pine nuts, toasted and chopped
- 1/ 3 cup finely chopped fresh flat-leaf parsley
- 1 teaspoon coarse salt
- 1 tablespoon olive oil
- Yogurt Mint Sauce,
for serving
- In a large bowl, combine all the ingredients except the oil and yogurt sauce. Mix thoroughly with your hands or a wooden spoon. Form the mixture into 1 1/ 2 -inch balls, and flatten the balls into ovals or football shapes, about 1/ 4 inch thick.
- In a large nonstick skillet, heat 1/ 2 tablespoon of the oil over medium-high heat. Add half the lamb patties. Cook until the first side is golden brown, about 3 minutes; flip the patties, and cook 2 minutes more. Transfer to a paper-towel-lined plate.
- Wipe the skillet with a paper towel; heat the remaining 1/ 2 tablespoon oil. Repeat the process with the remaining lamb patties. Serve warm or at room temperature with yogurt sauce on the side.