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PdfBring the lamb to room temperature. Place the meat in a medium bowl, then add the garlic, lemon zest, peppers, coriander, cumin, thyme, ½ teaspoon salt and pepper. Mix well with a spoon or with wet hands (to prevent sticking).
Form the lamb into 9 flat patties.
In a large nonstick skillet, heat the olive oil on high heat until hot but not smoking. You can test the temperature with a tiny piece of meat.
Place the 9 koftas in the skillet and cook on high heat for about 3 minutes on each side if you like them still pink in the middle, or 4 minutes aside for well done.
While the koftas cook, mix the coconut cream, tahini, lemon juice and ½ teaspoon salt in a medium bowl. Mix well, until they form a smooth cream.
Serve immediately with the sauce drizzled over the koftas. They pair nicely with a basic green salad or a parsley salad.