Kofte

Take 1 lb ground lamb and let the blood drain off. Place the meat in a bowl.

Season with:

2 tsp cumin

2tsp coriander

2tsp garlic

1 tsp onion powder

1 tsp cardamom

½ tsp cinnamon

½ tsp ginger

2 pinches salt

dash pepper

Yes, that’s a lot. But you need it all. So rub that in and massage it into the meat with your hands until it is all blended through. You can make meatballs with it (which is what I do), or form it into a long sausage that you skewer. I prefer the meatballs and I have teenagers, so presenting a long meat dong is….annoying.

Nestle the meatballs into a sautee pan and cook on high heat until the sides are all brown. Use tongs to turn the kofte, or just shake the pan so that they spin. You need all of the sides to be sealed. Don’t worry if they are done, once you see a good crust, place the whole pan (be smart, no plastic handles, please) in a pre-heated 400 degree oven.

Cook until gently firm.