Lamb Kofta with Harissa Yogurt Sauce

I had given up my subscription to Cooking Light about two years ago because all the recipes got really complicated with huge ingredient lists and I just didn't want to bother with them.  But a few months ago I happened to flip through an issue at a friend's house and I really liked the new layout and the paired down recipes; so when I got an e-mail saying that I could get a 2 Year Subscription for just $15...I jumped at it!  I found this recipe in the first issue that I got and had to make it right away!  This was listed as one of the quick cooking options, and guess what?  It was actually quick!  I had everything done in less than 30 minutes!  Now, I did take a liberty with the rice and instead of cooking jasmine rice with saffron I used a pouch of Mahamata Yellow Rice that I already had in my pantry, but other than that I followed it to a T. 

The house smelled delicious while the Kofta were cooking, and when topped with the creamy yogurt sauce, this dish was just plain delicious!  I had invited my friend Whitney over for dinner the night that I made this and she too really enjoyed it, which was evidenced by her clean plate!  This is definitely a dish that I would make again....especially since it seems sort of fancy for a weeknight dish!

Lamb Kofta with Harissa Yogurt Sauce

adapted from Cooking Light April 2010

2 Tbsp. minced fresh cilantro (I used frozen that I find at Trader Joe's, it rocks!)

2 Tbsp. grated fresh onion
2 Tbsp. 2% Greek-style plain yogurt
1 tsp. ground cumin
1 tsp. ground coriander

1 tsp. turmeric

2 tsp. bottled minced garlic
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. lean ground lamb
Cooking spray

1/2 c. 2% Greek-style plain yogurt
1/4 c. chopped bottled roasted red bell pepper
1 tsp. ground cumin
1 tsp. ground coriander
2 tsp bottled minced garlic
1/2 tsp. crushed red pepper
1/4 tsp. salt

1 pkg. Mahamata Yellow Rice
Green onions, sliced, for garnish, optional

Prepare rice as directed on the package.  (I used the microwave method.) Sprinkle with green onions.

While rice cooks, prepare kofta. Combine cilantro and next 9 ingredients (through lamb); shape into 12 oblong patties.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 10 minutes or until done, turning occasionally to brown on all sides.

While kofta cooks, prepare sauce. Combine 1/2 cup yogurt and remaining ingredients. Serve sauce with kofta and rice.