Two ingredients in this dish give the Kofta a very distinctive and wonderfully different taste...Garam Masala and Harissa. Garam Masala is an Indian spice blend usually made from cumin, black pepper, cinnamon, cloves, coriander and cardamom. Harissa is a Moroccan red pepper sauce and can be mild or spicy. It’s a generally a mix of roasted red peppers, red chili peppers, garlic, olive oil, vinegar and salt. If you can’t find it in the store, you can easily order online. —Sarah Mastracco
In a medium bowl, combine beef, garam masala, harissa, dill, mint, 1 teaspoon salt and a pinch of black pepper. Form into oblong meatballs (like a little football), then thread a 6-inch skewer through the center.
Heat olive oil over medium low heat in a skillet. Because of the spices, the meatballs will brown easily so best to keep the heat a bit lower than usual. Working in batches, cook the meatballs until done, about 4-5 minutes per side.
In a medium bowl, whisk to combine yogurt, lime juice and a pinch of salt and pepper. Place in serving bowl and top with harissa, dill, mint and a drizzle of olive oil.