How to Make Keto Lamb Koftas

Ingredients

• 1 lb (454 g) minced lamb, the fattier the better
• 2 cloves garlic, pressed
• 1 lemon, zested
• 2 small dried peperoncino peppers or 1 dried red serrano pepper, crushed
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 tsp unrefined sea salt, divided
• ½ tsp freshly ground black pepper
• 3 tbsp (45 ml) olive oil
• ½ cup (156 g) coconut cream
• 3 tbsp (45 g) tahini
• 3 tbsp (45 ml) freshly squeezed lemon juice

1. Bring the lamb to room temperature. Place the meat in a medium bowl, then add the garlic, lemon zest, peppers, coriander, cumin, thyme, ½ teaspoon salt and pepper. Mix well with a spoon or with wet hands (to prevent mix from sticking.) Form the lamb into 9 flat patties.
2. In a large nonstick skillet, heat the olive oil on high heat until hot but not smoking. You can test the temperature with a tiny piece of meat to see if it sizzles.
3. Place the 9 koftas in the skillet and cook on high heat for about 3 minutes on each side if you like them still pink in the middle, or 4 minutes each side for well done.
4. While the koftas cook, mix the coconut cream, tahini, lemon juice and ½ teaspoon salt in a medium bowl. Mix well, until they form a smooth cream.
5. Serve immediately with the sauce drizzled over the koftas. They pair nicely with a basic green salad or a parsley salad.