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1. In a large bowl, combine all the ingredients except the oil and yogurt sauce. Mix thoroughly with your hands or a wooden spoon. Form the mixture into 1 1/2-inch balls, and flatten the balls into ovals or football shapes, about 1/4 inch thick.
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2. In a large nonstick skillet, heat 1/2 tablespoon of the oil over medium-high heat. Add half the lamb patties. Cook until the first side is golden brown, about 3 minutes; flip the patties, and cook 2 minutes more. Transfer to a paper-towel-lined plate.
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3. Wipe the skillet with a paper towel; heat the remaining 1/2 tablespoon oil. Repeat the process with the remaining lamb patties. Serve warm or at room temperature with yogurt sauce on the side.
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4 1/2 teaspoons ground coriander
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4 teaspoons ground cumin
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1 1/2 teaspoons ground nutmeg
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1 teaspoon ground cinnamon
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1/2 teaspoon ground cloves
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1/2 teaspoon cayenne pepper
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Mix the spices together in a small bowl or container. Store, tightly sealed, at room temperature up to 3 months.
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8 ounces plain whole-milk yogurt, preferably Greek-style
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3 tablespoons finely chopped fresh mint
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1 1/2 teaspoons fresh lemon juice
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1 small garlic clove, minced
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Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.
