Moroccan Lamb Koftas

These are so good--like little meatball falafels. I adapted this recipe from "The Grassfed Gourmet," which recommended grilling on skewers (I don't have a grill).

Makes four small servings; these are delicious with yogurt .

2 large garlic cloves
2 tbsp. fresh cilantro
2 tbsp. fresh parsley
1 tbsp. paprika
3/4 tsp. ground cumin
3/4 tsp. ground coriender
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. black pepper
1 pound ground lamb

Combine all ingredients in a medium bowl, and mix well. Shape gently into small mini-meatball/patties (about 3/4" by 1.5"); this recipe makes about 25.

Heat large cast-iron frying pan over medium heat. Arrange koftas so that they're not touching each other; cook for 3 minutes, and flip to cook the other side. Cook for 3-4 more minutes, or until they're cooked through.

Recipe section