Dairy-Free Middle Eastern Lamb Kofta with Carrot Pan Sauce

Ingredients

• 180 g ground lamb, about 15% fat
• 0.35 tsp fine salt
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp green scallion tops, finely sliced
• 1 tbsp garlic-infused olive oil
• 0.125 tsp ground cinnamon
• ¼ cup water
• ½ tsp rice vinegar
• 1 tsp maple syrup
• 1 carrot, finely grated
• 1 tbsp fresh parsley, extra, chopped for serving

Method

1. Season lamb with salt, then shape into small, oblong kofta.
2. Brown kofta in a hot skillet until well-crusted all over.6 min timer
3. Set kofta aside; cook carrot in the lamb drippings until soft.3 min timer
4. Stir water, vinegar, maple, and cinnamon into the browned bits.
5. Simmer until sauce clings to a spoon; return kofta to warm.3 min timer
6. Serve with parsley and scallion greens scattered over the sauce.