Indian Spiced Lamb Kofta Curry with Mint Raita

In a large bowl, combine ground lamb, cilantro, 1 teaspoon ground cumin, garam masala, and 1/2 teaspoon salt. Mix well until just combined, then form into 12-15 small oval-shaped kofta.

Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium-high heat. Carefully add the kofta in a single layer and brown on all sides for 5-7 minutes. Remove kofta from the skillet and set aside.

Reduce heat to medium. Add chopped onion to the same skillet and cook for 5-7 minutes, or until softened and translucent. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.

Stir in ground coriander, turmeric powder, and red chili powder. Cook for 30 seconds, stirring constantly, until aromatic. Pour in the crushed tomatoes and 1/2 cup water, bringing the mixture to a simmer.

Return the browned kofta to the skillet, nestling them into the sauce. Cover and simmer on low heat for 15-20 minutes, or until the kofta are cooked through and the sauce has thickened slightly.

While the curry simmers, prepare the mint raita: In a small bowl, whisk together plain yogurt, chopped fresh mint, and 1/4 teaspoon salt.

Serve the Indian Spiced Lamb Kofta Curry hot, garnished with fresh cilantro if desired, and a dollop of mint raita on the side.