Kofta B'Siniyah

• 14oz minced lamb
• 14oz minced veal or beef
• 2/3 c scant onion, finely chopped
• 2 large cloves of garlic, crushed
• 1/4 c toasted pine nuts, roughly chopped, plus extra whole ones to garnish
• 2 tbsp flat-leaf parsley, finely chopped, plus extra to serve
• 1 large medium-hot red chilli, deseeded
• and finely chopped
• 11/2 tsp ground cinnamon
• 11/2 tsp ground allspice
• 3/4 tsp grated nutmeg
• 11/2 tsp ground black pepper
• 11/2 tsp salt
• For the sauce
• 2/3 c. scant light tahini paste
• 3 tbsp lemon juice
• 1 medium clove of garlic, crushed
• 2 tbsp sunflower oil
• 2 tbsp unsalted butter or ghee (optional)
• sweet paprika, to garnish

1. Put all the kofta ingredients in a bowl and use your hands to mix everything together well. Now shape into long, torpedo-like fingers, roughly 8cm long (about 2oz each). Press the mix to compress it and ensure the kofta is tight and keeps its shape. Arrange on a plate and chill until you are ready to cook them, for up to one day.
2. Preheat the oven to 415 degrees F.
3. In a medium bowl whisk together the tahini paste, lemon juice, 1/2 cup water, garlic and a quarter of a teaspoon of salt. The sauce should be a bit runnier than honey; add one or two tablespoons of water if needed.
4. Heat the sunflower oil in a large frying-pan and sear the kofta over a high heat; do this in batches so they are not cramped together. Sear them on all sides until golden brown, about six minutes for each batch. At this point they should be medium-rare. Lift out of the pan and arrange on an oven tray. If you want them medium or well-done, put the tray in the oven for two to four minutes.
5. Spoon the tahini sauce around the kofta, so it covers the base of the tray. If you like, also drizzle some over the kofta but leave some of the meat exposed. Place in the oven for a minute or two, just to warm up the sauce a little.
6. Meanwhile, if you are using the butter, melt it in a small saucepan and allow it to brown a little, taking care that it doesn't burn. Spoon the butter over the kofta as soon as they come out of the oven. Scatter with pine nuts and parsley and finally sprinkle some paprika on top. Serve at once.

lamb, veal, onion, garlic, nuts, parsley, red chilli, ground cinnamon, ground allspice, nutmeg, ground black pepper, salt, scant light tahini paste, lemon juice, clove of garlic, sunflower oil, butter, sweet paprika

Taken from www.epicurious.com/recipes/member/views/kofta-bsiniyah-52355931 (may not work)