Last Wednesday's main meal of the day was a variation of the Lamb Köfte with Yogurt Sauce and Muhammara that I've made quite a few times over the years. This time, instead of meatballs, I treated it more like I was making South Asian taco meat but with the spices appropriate to the lamb. Served on flatbread, with caramelized onions, it was well-complemented by the yogurt-tahini sauce that I'd made in advance.
Inspired by "Lamb Köfte with Yogurt Sauce and Muhammara," from Bon Appétit, January 2010. [clipping]
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