Another recipe hemmed in by TV programmes or a football match (we lost... Spanish refs are [censored for ridiculous accusations]).
First the onions were diced finely and fried in quite a dry pan until the edge was taken off, and they browned a little. They were dumped onto my chopping board and spread out thinly to cool.
I placed chopped basil and coriander into a bowl, along with organic minced lamb. The onions were added along with finely chopped garlic. To that I added freshly ground cumin, cayenne pepper, ground turmeric and paprika.
That was all mixed thoroughly by squeezing it together by hand (you might want a bowl of hot, soapy water nearby for afterwards :-)) (I didn't, D'oh!)
I made four patties from about 400g of mince. Two were left to mature over night in the fridge, two were fried then and there.
The yellow stuff you can see is turmeric coloured juice/fat (before you ask I had my cholesterol checked today and it was below the average for a Brit :-)) (which is not saying much! :-( )
I served the koftas on basmati with fresh coriander stirred through and chucked on top (presentation counts for nothing! The only reason you're seeing this recipe is that a Cream Puff nagged me :-P)
...and a minty yoghurt concoction. Greek yoghurt mixed with a dash of white wine vinegar, vanilla infused caster sugar and dried mint (they were out of the fresh stuff, and I used the last of mine on the rack of lamb at the weekend :-))
These are the babies I made yesterday and left to mature. They tasted pretty good for improvisation.