INGREDIENTS

1/2 tsp	BLACK PEPPER
2 tsp	CUMIN
2 clove	GARLIC
1 lbs	LAMB
1/2 tsp	PAPRIKA
2 tsp	ROSEMARY
1 tsp	SALT (MINERAL SALT)
1 tbsp	SUNFLOWER OIL
1/4 c	TAHINI

PREPARATION

1. Coarsely chop rosemary. Set aside.

2. Add all kofta ingredients to a medium mixing bowl. Use your hands to mix until you reach an even consistency. Shape the lamb mix into long, finger-like shapes, roughly 3-inches long. Arrange on a plate and chill until you are ready to cook them, for up to one day.

3. Heat a large cast iron pan over medium-high heat. Add oil to the pan. When the oil is hot, place the kofta in the pan to cook. Turn every 3 minutes and cook until brown and crispy on the outside. If you like your lamb well done, also preheat the oven to 425 degrees. After pan frying, place on a baking tray and put in the oven for an additional 5-10 minutes, to desired temperature.

4. To make the sauce, add 1/2 cup of water to the kofta pan. Bring to a simmer and stir slowly for 5 minutes until the juices in the pan mix with the water. Pour water into a medium mixing bowl. Add the tahini, salt, pepper and paprika. Wisk until smooth.

5. Arrange kofta on a plate and top with tahini sauce. Sprinkle with paprika and serve with rice or over pita bread.