Mediterranean Lamb Kofta Stew

1.In a large mixing bowl, combine the ground lamb, grated onion, minced garlic, ground cumin, ground coriander, smoked paprika, ground cinnamon, cayenne pepper (if using), salt, black pepper, chopped parsley, and chopped mint. Mix thoroughly until all ingredients are well incorporated.

2.Shape the lamb mixture into small, evenly sized koftas, about 1.5 inches long and 1 inch thick. Set aside on a plate.

3.Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or deep skillet over medium heat. Add the koftas in batches, being careful not to overcrowd the pan. Brown the koftas on all sides, about 3-4 minutes per batch. Remove browned koftas and set aside.

4.In the same pot, add the remaining 1 tablespoon of olive oil. Add diced carrot, zucchini, and red bell pepper. Sauté for 5-6 minutes until vegetables begin to soften.

5.Stir in the chopped tomatoes, tomato paste, chicken or vegetable broth, dried oregano, ground turmeric, salt, and pepper. Bring the mixture to a gentle simmer.

6.Return the browned koftas to the pot, nestling them into the sauce. Cover and simmer on low heat for 20-25 minutes, until the koftas are cooked through and the vegetables are tender.

7.Just before serving, stir in the lemon juice to brighten the flavors. Adjust seasoning with salt and pepper if needed.

8.Serve the Mediterranean Lamb Kofta Stew hot, garnished with fresh parsley leaves. Optionally, add a dollop of plain Greek yogurt on the side for a creamy contrast.