Lamb Kofta

Ground lamb combined with aromatic Indian herbs and spices is often prepared by surrounding the formed ground beef about a wooden kebab.  Good luck.  I am sure this can be done, but probably requires the most precise humidity and ingredient consistency, to avoid the ground meat from falling from the kebab.

Go wild and do it if you can.  Otherwise just form nice simple meatballs as I have done here, and keep everything intact.  And delicious.
Kofta mixture:
palmful fresh mint leaves
palmful fresh lemon balm leaves, or zest of 1 lemon
2 cloves garlic, quartered
1/2 tsp ground cumin
1/2 tsp ground coriander
2 Tbsp Harissa, Middle Eastern condiment
1 Tbsp olive oil
1 Tbsp seasoned rice vinegar
1 tsp kosher salt
Plenty fresh ground black pepper

1-1/4 lb lamb
Panko bread crumbs as needed

Sauce:
1 red pepper, diced
1 sweet onion, diced
1 later fresh ripe tomato, diced
2 large tomatillos
2 cloves garlic
1 jalapeño diced
2 tsp paprika

Place kofta mixture ingredients in a small food processor and process just until you have a consistency like pesto - slightly granular but smooth.

Tip kofta mixture into a mixing bowl along with the lamb, and combine with your hands. Add panko crumbs only enough to form reasonably firm meat balls that can maintain their shape for sautéing in a pan. Form into about two dozen meatballs.

Heat 2 tablespoons olive oil in a non-stick skillet and add the meat balls. Sauté slowly, turning every so often, to brown evenly.

Meanwhile, add the sauce ingredients into a blender and blend to form a smooth consistency.

Remove the browned meatballs to a plate and pour in the veggie sauce puree into the skillet.

Bring to a gentle boil and reduce to a simmer, stirring. Cook for about 10 minutes. Then return the meatballs to the sauce and heat through.

Serves 4. Serve over fresh baby spinach, with pickled Jerusalem cucumbers (below) and rice if desired.

Pickled Jerusalem Cucumbers
2 Jerusalem cucumbers, halved lengthwise, cut into half moons
2 Tbsp seasoned rice wine vinegar
1 Tbsp olive oil
dash salt and black pepper to taste

Mix all ingredients together and allow to marinate at least 30 minutes or as long as you can before dinner.

Serves 4 as a condiment.