Cook The Book: Lamb Kofta

• 1 pound ground lamb
• 4 teaspoons Spice Mixture (recipe follows)
• 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 (recipe follows)

1. 1. 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.
2. 2. 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.
3. 3. 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.
4. 4 1/2 teaspoons ground coriander
5. 4 teaspoons ground cumin
6. 1 1/2 teaspoons ground nutmeg
7. 1 teaspoon ground cinnamon
8. 1/2 teaspoon ground cloves
9. 1/2 teaspoon cayenne pepper
10. Mix the spices together in a small bowl or container. Store, tightly sealed, at room temperature up to 3 months.
11. 8 ounces plain whole-milk yogurt, preferably Greek-style
12. 3 tablespoons finely chopped fresh mint
13. 1 1/2 teaspoons fresh lemon juice
14. 1 small garlic clove, minced
15. Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.

ground lamb, paprika, ground cinnamon, egg, onion, garlic, pine nuts, parsley, coarse salt, olive oil

Taken from www.seriouseats.com/recipes/2007/12/cook-the-book-lamb-kofta-recipe.html (may not work)