Fig and Pistachio Stuffed Lamb Kofta with Saffron Yogurt

Instructions

1. 1

   Finely chop the onion, garlic, fresh mint, and fresh parsley. Set aside.

   ~5 min
2. 2

   In a food processor, pulse the dried figs and pistachios until they form a coarse meal. Be careful not to over-process into a paste.

   ~3 min
3. 3

   In a large bowl, combine the ground lamb with the chopped onion, garlic, mint, parsley, fig and pistachio mixture, cumin, coriander, cinnamon, salt, and black pepper. Mix gently with your hands until just combined, avoiding overmixing which can toughen the meat.

   ~5 min
4. 4

   Divide the lamb mixture into 8 equal portions. Take one portion and flatten it in your palm. Place about 1 tablespoon of the fig and pistachio mixture in the center and carefully enclose the filling by forming the lamb mixture around it into a compact oval shape (kofta). Repeat with the remaining portions.

   ~15 min
5. 5

   In a small bowl, steep the saffron threads in warm water for about 10 minutes. This will release their color and flavor.

   ~10 min
6. 6

   In a separate mixing bowl, combine the Greek yogurt, saffron water (discarding the threads if preferred, or leaving them for visual appeal), and lemon juice. Whisk until smooth and well combined.

   ~2 min
7. 7

   Heat the olive oil in a large frying pan over medium-high heat. Carefully place the stuffed kofta into the hot pan, ensuring not to overcrowd it (cook in batches if necessary).

   ~3 min
8. 8

   Sear the kofta for about 4-5 minutes per side, until browned and cooked through. The internal temperature should reach 160°F (71°C).

   ~15 min
9. 9

   While the kofta are cooking, gently warm the saffron yogurt sauce over low heat, if desired, or serve it at room temperature.

   ~5 min
10. 10

    To serve, spoon a generous portion of the saffron yogurt onto each serving bowl. Arrange 2 kofta on top of the yogurt. Garnish with extra chopped pistachios and fresh mint leaves.

    ~2 min