Lamb kefta with fennel green apple slaw

This may not be the prettiest dish I've ever written about but sure did it taste good. For the most part when I'm writing a recipe I'm usually just posting about a meal that I made spontaneously and it happened to be worth reporting on. Yes there are the times where I plan a post and stage a photograph but this just isn't one of those instances.

INGREDIENTS:
FOR THE KETFA: 
1 pound New Zealand spring lamb - ground
1 medium cooking onion - diced
2 cloves garlic - minced
pinch of cumin
pinch of sumac
pinch of paprika
small handful parsley - chopped
1 egg
about 1/4 cup almond meal
evoo - extra virgin olive oil 

PREP: Sautee the onion & garlic in a drizzle of evoo until translucent add spices & a pinch of s&p and continue to cook for a minute or two. Place off to the side to cool. When mixture has cooled add chopped parsley, almond meal, egg a pinch of s&p. Rub your hands with evoo before portioning off individual keftas. Shape into cigar shape.  Pre heat oven to 350.
COOK: Heat a cast iron pan and drizzle a small amount of evoo before searing off the keftas until slightly charred on all sides. Transfer the pan into the oven and continue to cook for 5-7 mins until the keftas are cooked through.

FOR THE SLAW:
fennel - julienned 
green apple - julienned
purple cabbage - julienned
green cabbage - julienned
cucumber - ribbons
mint - gently tear leaves
basil - gently tear leaves
FOR THE DRESSING: 
apple cider vinegar 
apple butter, 
dijon mustard
evoo 

PREP:  Chop & slice all veg. In a small glass jar combine 1 tsp apple butter, 1tsp dijon mustard, 4 tbs apple cider vinegar, 1/3 cup (or so) evoo and pinch of s&p. Toss everything together. 
Enjoy!