Turkey Kofta in Yogurt Sauce

Ingredients

• 1 1/2 lb ground turkey
• 1 small onion, grated and squeezed dry
• 1/3 cup finely chopped parsley
• 4 cloves garlic, minced, divided
• 1 tsp ground cumin
• 2 tsp sweet paprika, divided
• 1 1/4 tsp fine sea salt, divided
• 2 tbsp olive oil
• 2 tbsp tomato paste Label: tomatoes, and salt if any
• 1 cup chicken bone broth Label: chicken bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
• 1 cup plain whole-milk Greek yogurt, at room temperature
• 2 tbsp butter
• a pinch of red pepper flakes
• 2 tbsp chopped fresh mint
• Make it from scratch: Chicken Bone Broth

Instructions

1. Shape the kofta: Mix the turkey, onion, parsley, half the garlic, the cumin, 1 teaspoon of the paprika, and 1 teaspoon of the salt. With wet hands, shape into 20 small oval kofta.
2. Brown: Set the Instant Pot to sauté, heat the olive oil, and brown the kofta in batches, 2 to 3 minutes a side. Move them to a plate.
3. Build the broth: Stir the tomato paste into the pot for 1 minute, then add the broth and scrape up the browned bits. Return the kofta.
4. Pressure-cook: Lock the lid and cook at high pressure for 5 minutes. Release the pressure quickly.
5. Add the yogurt: Turn off the pot. Whisk the yogurt with the remaining garlic and 1/4 teaspoon of salt, then whisk in 1/2 cup of the hot broth to temper it. Gently stir it into the pot.
6. Paprika butter and serve: Melt the butter in a small pan with the remaining teaspoon of paprika and the red pepper flakes until it foams and turns red. Spoon the kofta and sauce into bowls, drizzle with the paprika butter, and scatter the mint.