Cook the Book: Lamb Kofta

Ingredients

• 1 teaspoon coarse salt 
• 1 large eggs 
• 0.3 cup parsley fresh finely chopped
• 1  garlic clove minced
• 0.3 teaspoon ground cinnamon 
• 1 pound lamb 
• 1 tablespoon olive oil 
• 1 teaspoon paprika 
• 0.3 cup pinenuts toasted chopped

Equipment

• bowl
• frying pan
• paper towels
• wooden spoon

Directions

1. In a large bowl, combine all the ingredients except the oil and yogurt sauce.
2. 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.
3. In a large nonstick skillet, heat 1/2 tablespoon of the oil over medium-high heat.
4. Add half the lamb patties. Cook until the first side is golden brown, about 3 minutes; flip the patties, and cook 2 minutes more.
5. Transfer to a paper-towel-lined plate.
6. Wipe the skillet with a paper towel; heat the remaining 1/2 tablespoon oil. Repeat the process with the remaining lamb patties.
7. Serve warm or at room temperature with yogurt sauce on the side.
8. Spice
9. Mixture
10. - makes 1/4 cup -
11. 1/2 teaspoons ground coriander
12. teaspoons ground cumin
13. 1/2 teaspoons ground nutmeg
14. teaspoon ground cinnamon
15. /2 teaspoon ground cloves
16. /2 teaspoon cayenne pepper
17. Mix the spices together in a small bowl or container. Store, tightly sealed, at room temperature up to 3 months.
18. Yogurt Mint Sauce
19. - makes 1 cup -
20. ounces plain whole-milk yogurt, preferably Greek-style
21. tablespoons finely chopped fresh mint
22. 1/2 teaspoons fresh lemon juice
23. small garlic clove, minced
24. 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.
25. Serve chilled or at room temperature.