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)

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.

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.

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.

Spice Mixture

- makes 1/4 cup -

4 1/2 teaspoons ground coriander


4 teaspoons ground cumin
1 

1/2 teaspoons ground nutmeg


1 teaspoon ground cinnamon 


1/2 teaspoon ground cloves


1/2 teaspoon cayenne pepper



Mix the spices together in a small bowl or container. Store, tightly sealed, at room temperature up to 3 months.

Yogurt Mint Sauce

- makes 1 cup -

8 ounces plain whole-milk yogurt, preferably Greek-style


3 tablespoons finely chopped fresh mint 


1 1/2 teaspoons fresh lemon juice


1 small garlic clove, minced

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