Quick Lamb Kofta with Harissa Yogurt Sauce

Ingredients

• 0.3 teaspoon pepper black
• 2 teaspoons bottled garlic minced
• 0.5 teaspoon pepper red crushed
• 2 tablespoons cilantro leaves fresh minced
• 2 tablespoons green onions thinly sliced
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 3.5 ounce boil-in-bag jasmine rice 
• 1 pound lamb lean
• 2 tablespoons onion fresh grated
• 0.5 cup yogurt plain 2% greek-style
• 2 tablespoons yogurt plain 2% greek-style
• 0.3 cup bottled roasted bell pepper red chopped
• 1 teaspoon saffron threads 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1 teaspoon turmeric 

Equipment

• frying pan

Directions

1. To prepare rice, cook boil-in-bag jasmine rice and saffron in boiling water according to package directions.
2. Drain; fluff rice with a fork.
3. Sprinkle with green onions.
4. While rice cooks, prepare kofta.
5. Combine cilantro and next 9 ingredients (through lamb); shape into 12 oblong patties.
6. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
7. Add patties to pan; cook 10 minutes or until done, turning occasionally to brown on all sides.
8. While kofta cooks, prepare sauce.
9. Combine 1/2 cup yogurt and remaining ingredients.
10. Serve sauce with kofta and rice.