Lamb Kofta

Steps

1. Grate the onion on a box grater, then squeeze it in a clean kitchen towel to remove as much liquid as possible.
2. Mince the garlic and finely chop the parsley.
3. In a mixing bowl, combine the ground lamb, grated onion, garlic, parsley, cumin, coriander, and salt.
4. Mix with your hands just until the spices and aromatics are evenly distributed, taking care not to overwork the meat.
5. Divide the mixture into 8 portions and shape each into an oval log around a skewer, or into a flat patty if not using skewers.
6. Place the shaped kofta on a plate and chill in the refrigerator for 15 minutes so they firm up.
7. Heat the olive oil in a skillet or preheat a grill over medium-high heat until shimmering.
8. Lay the chilled kofta in the pan or on the grill and cook for 3–4 minutes on the first side without moving them, until a deep crust forms.
9. Turn carefully and cook for another 3–4 minutes on the remaining sides, until browned all over and cooked through to 71°C / 160°F.
10. Transfer to a plate and let rest for 3 minutes so the juices settle.
11. Serve hot with a generous dollop of plain yogurt and a side salad or flatbread.