Spiced Lamb Kofta with Creamy Tahini Yogurt Sauce

In a large bowl, combine the ground lamb, chopped onion, minced garlic, cumin, coriander, cayenne pepper, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well incorporated.

Form the lamb mixture into 12-16 small, oblong kofta shapes, about 2 inches long.

In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until smooth. If the sauce is too thick, add 1-2 teaspoons of water until it reaches a pourable consistency. Set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the kofta to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, turning occasionally, until browned and cooked through.

Remove the cooked kofta from the skillet and place them on a plate lined with paper towels to drain any excess fat.

Serve the warm lamb kofta immediately with the prepared tahini yogurt sauce for dipping or drizzling.