Made with minced lamb from my father Toni’s flock of sheep, this is one of my favorite dishes. I sometimes help to butcher the lambs, so everything I cook with this amazing meat is a very special treat.
250 g minced lamb
1 clove of garlic
1 T cumin seeds
1 T fenugreek seeds
1 T anise seeds
5 pods white cardamom
2 pods black cardamom
1 cm piece of cinnamon
1/4 t nutmeg
//1 Gently roast all the spices in a non stick pan, then grind them in a mortar until you get a fine powder.
//2 In a bowl, combine the minced meat with the spices and the finely chopped garlic. Using your hands and some water, form little oval shaped Kofte meatballs.
//3 Fry the Kofte in a Pan over medium heat, until they are crispy brown on the outside and cooked through in the inside. If you use quite fat minced meat as I do, you need no additional oil in your frying pan.
// 4 Serve the Kofte with some yogurt, that you have previously spiced up with lemon juice, salt an pepper. As a side, a simple cabbage salad with caraway seeds will taste great!