Spicy Lamb Kofta with Tomato-Mint Chutney

1.Prepare the Lamb Kofta: In a large bowl, combine the minced lamb, grated onion, minced garlic, chopped parsley, chopped mint, ground cumin, ground coriander, smoked paprika, red pepper flakes, cayenne pepper (if using), salt, and black pepper. Mix thoroughly with your hands until well combined. Form the mixture into small, oval-shaped kofta (about 3-4 cm long).

2.Cook the Kofta: Heat 1 tbsp olive oil in a large non-stick pan or Dutch oven over medium-high heat. Add the kofta in batches and brown them on all sides, about 3-4 minutes per batch. They don't need to be cooked through at this stage. Remove the browned kofta and set aside.

3.Prepare the Tomato Sauce: In the same pan, add another 1 tbsp olive oil if needed. Add the finely chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

4.Simmer the Sauce: Pour in the crushed tomatoes and vegetable or chicken broth. Stir in the ground cumin, smoked paprika, pinch of sugar, salt, and black pepper. Bring the sauce to a gentle simmer.

5.Combine and Cook: Carefully return the browned kofta to the simmering tomato sauce. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the kofta are cooked through and the sauce has thickened slightly.

6.Make the Tomato-Mint Chutney: While the kofta are simmering, combine the finely diced tomatoes, finely chopped mint, minced green chili (if using), lemon juice, olive oil, salt, and black pepper in a small bowl. Stir well to combine.

7.Serve: Garnish the kofta and sauce with fresh chopped coriander or parsley. Serve hot with cooked couscous or rice and a side of the refreshing Tomato-Mint Chutney.