Lightly toast pistachios in a dry pan, then crush roughly with a knife or a food processor.
Mix all of the ingredients (apart from the yoghurt, lemon and tahini) together, preferably by hand, for at least 5 minutes until smooth. Form into golf ball-sized patties.
Heat some oil in a pan to medium. Flatten kofte and cook on both sides until golden brown.
Serve with yoghurt mixed with lemon juice and a little garlic and sprinkle with some crushed pistachios. Alternatively, serve with tahini mixed with lemon juice and garlic and a little water and some crushed pistachios. Served with couscous and some grilled zucchini.
Recipe by Craig Cooks at https://craigcooks.com.au/lamb-and-pistachio-kofte/