Kofta! I seem to keep posting this recipe:
The amount of spices used is up to the cook, but these are very strong flavors, so caution is advised. I would recommend about ½ tsp each of cinnamon and nutmeg and perhaps two teaspoons of cumin to start.
1 lb ground lamb
½ cup chopped mint (cilantro can also be used)
¼ cup pine nuts
½ cup chopped onion
Salt & pepper
½ cup bread crumbs
Saute onion until nearly translucent. Add the pine nuts and the spices and sauté for about two minutes. Mix all ingredients (except olive oil) together in a bowl, taking care not to overwork the mixture. Form the kebabs into 2” logs by squeezing a small amount of the mixture in your fist just until it holds together. Place the kebabs on a plate and chill for a couple of hours.
Heat a bit of olive oil in a large skillet at medium heat. When hot, fry the kebabs in the pan until well-browned and cooked through. Turn frequently, but carefully. Remove and drain excess fat. Serve with saffron rice.
1 cup Basmati or Jasmine rice
Cooking water, per package instructions
½ cup raisins
1 generous pinch of saffron
1 tsp salt
¼ cup sliced almonds
Wash the rice well. Place in cold water along with the raisins, saffron, salt and about a tablespoon of butter. Bring to a boil, reduce heat and simmer until done, about 15 minutes. Meanwhile, lightly toast the almonds in a tablespoon of butter and set aside. When the rice is done, add the almonds and serve with kebabs. Makes about 2-3 cups rice.