Sheet-Pan Lamb Kofta with toasted sesame

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the celery and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the lamb kofta, and cook until deeply browned and aromatic.
4. Fold in the flat-leaf parsley and season generously; give everything a minute to come together.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a spoonful of yogurt right before serving.
7. Serve warm, ideally with something to soak up the sauce.