I cooked lamb kofta over the barbeque last night, and I happen to be proud enough that I have to brag about it. I meant to take a photo but completely forgot. Suffice to say it not only tasted delicious, but it looked really damn good too.
I don't often cook with lamb (actually, I think this was maybe the first time) and so I was a little nervous. I also had to deal with the fact that the only pistachios available were of the salted, in-shell variety; so I had to shell and rince them before adding them to the lamb mix. Aside from these very minor inconveniences, the recipe really was as fast and easy as it looked.
The idea for serving is to toast up a flatbread then pile salad greens plus lemony red onions on top, then add kofta and top with plain yoghurt. I decided to make a cucumber-yoghurt sauce instead, and this was really my crowning achievement. Because I am not a fly-by-the-seat-of-my-pants cook. I need to have a recipe and I need to follow it exactly. I have been tentatively stepping out of this shell.
And boy, did it turn out well! I added fresh mint, finely chopped cucumber, cilantro and freshly squeezed lemon juice to the yoghurt, turning it a little more saucy. Then I added a touch of salt and also just a wee bit of sugar, because I found it a bit too bitter -- and it was just perfect to top everything off. If I was doing it again, I would add diced tomato and squeezed garlic. But that's a minor quibble.
The kofta itself were a little bit... bland, maybe. I would add a bit more salt and a bit more pepper next time, and definitely a couple cloves of garlic, I think. And I would grind up the pistachios first as opposed to just adding them whole to the mix. They were a little chunkier than they needed to be. I wouldn't want them creamed, of course, but maybe a little smaller in size. And I'd add a few more, too. If they happened to be hulled for me.
All in all -- kofta = success! Love bbq season.