Zucchini Sauce Omani Style(For Kofta) - cooking recipe

Ingredients

3 medium zucchini
6 garlic cloves, crushed
1/3 cup olive oil
1 liter can diced tomato
crushed red chili, to taste
handful fresh parsley, chopped (2 Tbsp)
handful of fresh mint, chopped (2 Tbsp)
1 tablespoon balsamic vinegar
salt & pepper
If you want to make the Kofta
1 lb ground beef (or lamb)
1 tablespoon parsley, finely chopped (about a handful)
1 tablespoon cilantro, finely chopped
1 tiny red onion, minced
1 teaspoon cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
salt or pepper

Preparation

Fry the zucchini and garlic in olive oil until slightly browned. Add on the chili flakes, herbs, diced tomatoes, salt and pepper. A splash of vinegar brightens up the flavor. Simmer uncovered for just ten minutes. This is a quick sauce. It's lit from within.
In the winter you could cook this at a low, slow bubble while watching the snow fall.
For the Kofta:
Mix the beef or lamb with the parsley, cilantro, red onion, cinnamon, coriander, cumin, salt and pepper. Knead for a few minutes, until the meat clears the sides of the bowl and the ingredients are evenly distributed.
Roll the meat into 8 finger shaped Kofta. Dipping your clean fingers in a little water will help keep the meat from sticking. Cover and refrigerate until needed (at least 30 minutes for the flavors to mellow).
Meanwhile, prepare the chunky, bright zucchini sauce - an entire garden in every bite.
Grill the kofta over medium high heat.
Fill a large platter with the zucchini sauce and pile on the kofta. Garnish with more parsley and serve with rice and flatbread.