Kofte in Broth

1. 1

   Cut the lamb into large chunks and put in a food processor with the onion, a large pinch of salt, some pepper, and the parsley, dill, allspice, and cinnamon; process until quite smooth, stopping the machine and scraping down the sides if necessary.

2. 2

   With wet hands, form into meatballs about 1 inch in diameter.

3. 3

   Heat the stock and hold it at a gentle simmer.

4. 4

   Put the oil in a large skillet and turn the heat to medium-high.

5. 5

   A minute later, add the meatballs and cook, turning occasionally, until browned, about 10 minutes.

6. 6

   As they finish, add them to the stock.

7. 7

   Pour off any excess fat from the skillet and add the wine.

8. 8

   Raise the heat to high and cook, stirring and scraping with a wooden spoon, until the liquid and any solids in the skillet are incorporated.

9. 9

   Add this liquid to the stock.

10. 10

    Taste and adjust seasoning, then add the lemon juice.

11. 11

    Garnish with parsley and serve.

* Per serving · 4 servings · Values may vary.