Kofta can be prepared up to 30 minutes before serving; place the patties on a baking sheet, cover with aluminum foil, and keep warm in a 250°F oven.

　　

Ingredients

serves 6 to 8

　　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)

　　

Spice Mixture

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

　　(makes 1/4 cup)

　　

Yogurt Mint Sauce

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

　　(makes 1 cup)

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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

Step 4

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

　　

Yogurt Mint Sauce

Step 5

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.