Preheat the oven to 425°. In a liquid measuring cup, whisk together the tahini sauce ingredients and set aside. If it is quite clumpy, you can add another tablespoon or two of water. It should be the consistency of honey.
Heat 2 tablespoons of the ghee, grapeseed or canola oil in a heavy-bottomed, oven safe skillet. Sear the kofta on all sides in batches until a lovely brown, taking care not to crowd the pan. Return them all to the pan and put into the oven for 2-4 minutes when they’re all browned. Four mintes will be closer to well done. Drizzle the tahini sauce over the kofta and return to the oven just long enough to heat the sauce through.
Transfer the kofta and tahini sauce to a platter and garnish as desired.
Easy Baked Alaska
For the cake:
1 1/2 gallon each of strawberry, chocolate, and vanilla ice cream, softened at room temperature for about 8-10 minutes
1 lb. cake loaf, homemade or purchased, sliced into 1/2-¾ inch slices
For Swiss meringue:
8 room temperature egg whites
2 c. sugar
1 good pinch cream of tartar
½ t. of vanilla extract
Line a large mixing bowl with plastic wrap so that it hugs the inside of the bowl and hangs over the edges by several inches. Scoop the strawberry ice cream into the lined bowl and press it into place with a stiff spatula or spoon. Level it as well as you can. Repeat this with the chocolate ice cream, then the vanilla ice cream. If it is softening too much, you can put the bowl in the freezer to firm back up before adding the next layer. Fit the pieces of pound cake over the ice cream, trimming them to fit into the shape of the bowl, covering the ice cream completely. Gently press into place, pull the excess plastic wrap up and over the pound cake to cover completely. Return the bowl to the freezer for at least 4 hours but up to 5 days.