Saudi Lamb Kofta with Tahini-Free Sauce

Ingredients

• 1 lb Ground lamb
• 1/2 medium Onion
• 3 cloves Garlic
• 1/4 cup Parsley
• 1 tsp Cumin
• 1 tsp Coriander
• 1 tsp Paprika
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Sunflower Seed Butter
• 2 tbsp Lemon juice
• 1 clove Garlic
• 2-3 tbsp Water
• 1 tbsp Olive Oil

Instructions

1. 1To prepare the kofta, finely chop the 1/2 medium onion, mince the 3 cloves of garlic, and finely chop the 1/4 cup of parsley. In a large bowl, combine the 1 lb ground lamb, the chopped 1/2 medium onion, the minced 3 cloves of garlic, the chopped 1/4 cup of parsley, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper; mix with your hands until just combined, being careful not to overmix.
2. 2Divide the lamb mixture into 4 equal portions, then shape each portion into an oblong patty about 1 inch thick.
3. 3Heat a 12-inch skillet over medium heat, which is about 350°F (175°C), then add the 1 tbsp olive oil to the skillet and let it heat for about 1 minute.
4. 4Carefully place the 4 kofta patties into the preheated skillet and cook for 6 to 8 minutes per side, until they are browned and cooked through; the internal temperature of the kofta should reach 160°F (71°C) when measured with a meat thermometer.
5. 5While the kofta cook, mince the 1 clove of garlic for the sauce. In a small bowl, whisk together the 1/4 cup sunflower seed butter, 2 tbsp lemon juice, the minced 1 clove of garlic, and 2 to 3 tbsp water until the sauce is smooth and creamy; if a thinner consistency is desired, add more water, 1 tablespoon at a time, and whisk until combined.
6. 6Once the kofta are cooked, remove them from the skillet and let them rest on a plate for 2 minutes to allow the juices to redistribute, keeping the kofta moist. Serve the cooked Saudi Lamb Kofta with the prepared Tahini-Free Sauce on the side.

Substitutions

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