Quick Lamb Kofta With Harissa Yogurt Sauce

Middle Eastern inspired dish from April 2010 Cooking Light.

• Ready In: 25 mins
• Serves: 4

Ingredients

• Rice

• 1 (3 1/2ounce) bag  boil-in-bag  jasmine rice
• 1  teaspoon saffron thread
• 2  tablespoons  thinly sliced green onions

• Kofta

• 2  tablespoons  minced fresh cilantro
• 2  tablespoons  grated fresh onions
• 2  tablespoons  2% greek-style plain yogurt
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 1  teaspoon turmeric
• 2  teaspoons  bottled minced garlic
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  lb lean ground lamb
•  cooking spray

• Sauce

• 1⁄2 cup  2% greek-style plain yogurt
• 1⁄4 cup  chopped bottled  roasted red pepper
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 2  teaspoons  bottled minced garlic
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon salt

Directions

1. For rice: cook boil-in-bag jasmine rice and saffron in boiling water according to package directions. Drain; fluff rice with fork and sprinkle with green onions.
2. While rice is cooking, prepare kofta. Combine cilantro and ingredients through lamb; shape into 12 oblong patties.
3. Heat a large nonstick skillet over medium. Coat with cooking spray. Add patties to pan; cook approximately 10 minutes until done. Turning to brown all sides.
4. While kofta cooks, prepare sauce. Combine 1/2 c yogurt, and remaining ingredients. Serve sauce with kofta.