Tomato and Onion Relish Works with Lamb Koftas
A juicy relish of tomato and onion is one of those side sauces that feels like it belongs with grilled meats. I first had it spooned over lamb koftas, where the tangy sweetness balanced the fat of the lamb beautifully. The relish is simple to prepare, but it turns the koftas into something brighter and more vibrant. The juices mingle with the spices from the lamb, creating a plate that’s both refreshing and rich.
If you’d like to discover more pairings, techniques, and sauces for koftas, everything is collected in my complete African lamb koftas guide.
The Balance of Sweetness and Acidity
Tomatoes bring acidity, while onions offer sweetness when cooked down. Together they create a relish that lifts lamb without overwhelming it. I like to add a touch of smoked paprika and a splash of vinegar to round it out. This balance is especially welcome if the koftas are grilled, as the char pairs beautifully with tangy accompaniments.
If you’d like more sauce inspiration, have a look at my harissa sauce for lamb koftas, which offers a spicier alternative.
Ingredients for African Lamb Koftas with Tomato and Onion Relish
- 500 g lamb mince (20% fat)
- 1 small onion, grated and squeezed of liquid
- 2 garlic cloves, crushed
- 1 red chilli, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 1 tsp smoked paprika
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tbsp olive oil
For the Relish
- 1 tbsp olive oil
- 1 red onion, finely sliced
- 2 large ripe tomatoes, chopped
- 1 tsp smoked paprika
- 1 tbsp red wine vinegar
- Pinch of sugar
- Salt and pepper to taste
How to Cook Lamb Koftas with Tomato and Onion Relish
Mix lamb mince with onion, garlic, chilli, spices, salt, and pepper. Shape tightly around skewers and chill for 30 minutes. Heat a grill or barbecue until hot, then cook skewers for 8–10 minutes, turning often until charred and cooked through.
Meanwhile, heat olive oil in a pan and soften the onion over low heat for 10 minutes until golden. Add tomatoes, paprika, vinegar, sugar, and seasoning. Simmer for 10–15 minutes until thickened and jammy. Serve warm or at room temperature over the koftas.
Cooking Technique Explained: Building Flavour in Relish
The trick to a good relish is patience. Onions should be cooked slowly until they release their natural sweetness. Tomatoes then reduce into a thick sauce, carrying both tang and depth. The vinegar sharpens everything, while sugar rounds the acidity. For another approach to balancing spice and sweetness, see my apricot glazed lamb koftas.
What to Serve with Koftas and Relish
I like to keep sides fresh here: tomato and cucumber salad echoes the acidity, while couscous with roasted vegetables makes a hearty base. Warm pita bread with za’atar is always welcome for mopping up the relish.
Wine and Beer Pairings for Tomato and Onion Relish Koftas
The tangy relish pairs beautifully with wines that have good acidity. A Chianti Classico offers cherry brightness that mirrors the tomatoes, while a Pinot Noir has soft tannins and enough freshness to match the onions.
For beer, a saison’s peppery finish works with the relish’s spice, while a pale lager provides a clean, crisp balance.
FAQs about Lamb Koftas with Tomato and Onion Relish
Can I make the relish ahead of time?
Yes, it keeps well in the fridge for up to 3 days. The flavours deepen overnight, making it even better the next day.
Can I use tinned tomatoes instead of fresh?
Yes, just cook them down a little longer. If you want a smokier flavour, use fire-roasted tinned tomatoes.
Does the relish work with other meats?
Absolutely. It pairs with chicken, beef, or even grilled vegetables. Try it with my baked lamb koftas with chickpeas for another twist.
Is the relish spicy?
Not unless you add chilli. Keep it mild or adjust the heat to your preference.
Tips for Success with Tomato and Onion Relish Koftas
Cook the onions slowly and don’t rush. The relish should be thick, not watery, so let it reduce fully before serving. Taste and adjust vinegar and sugar at the end for perfect balance.
Storage and Reheating Tomato and Onion Relish Koftas
Store the koftas in the fridge for up to 3 days. Reheat in the oven at 180°C for 8 minutes or on a hot grill pan. The relish can be refrigerated for up to 5 days and served warm or cold.
African Lamb Koftas with Tomato and Onion Relish
Ingredients
For the koftas
- 500 g Lamb mince 20% fat for the best results and flavours
- 1 Onion small, grated and squeezed of liquid
- 2 cloves Garlic finely minced
- 1 Chilli red, deseeded and finely chopped
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Ground cinnamon
- 1 tsp Smoked paprika
- 1 tsp Sea salt
- ½ tsp Black pepper freshly ground
- 1 tbsp Olive oil extra virgin
For the relish
- 1 tbsp Olive oil extra virgin
- 1 Red onion finely sliced
- 2 Tomatoes ripe, large, chopped
- 2 tsp Smoked paprika
- 1 tbsp Red wine vinegar
- 1 pinch Sugar
- Sea Salt to taste
- Black pepper freshly ground, to taste
Instructions
- Mix lamb mince with onion, garlic, chilli, spices, salt, and pepper. Shape tightly around skewers and chill for 30 minutes. Heat a grill or barbecue until hot, then cook skewers for 8–10 minutes, turning often until charred and cooked through.
- Meanwhile, heat olive oil in a pan and soften the onion over low heat for 10 minutes until golden. Add tomatoes, paprika, vinegar, sugar, and seasoning. Simmer for 10–15 minutes until thickened and jammy. Serve warm or at room temperature over the koftas.