Lamb Koftas In Tomato And Cinnamon Sauce

Name: Lamb koftas in tomato and cinnamon sauce
Prep time: 10 min
Cook time: 35 min
Ingredients: 500 g Lamb mince (15-20% fat); 1 Onion (grated); 3 cloves Garlic (minced); 1 tbsp Ground cumin; 1 tbsp Ground coriander; 1 tsp Smoked paprika; ½ tsp Ground cinnamon; 2 tbsp Fresh Parsley (chopped); 1 tsp Salt; ½ tsp Black pepper (freshly ground); 2 tbsp Olive oil (extra virgin); 1 Onion (finely chopped); 3 cloves Garlic (sliced); 1 stick Cinnamon (or 1 tsp ground cinnamon); 2 tsp Smoked paprika; 800 g Tomatoes (chopped (tinned)); 1 tsp Sugar; Sea salt (to taste); Black pepper (freshly ground, to taste); 1 handful Fresh coriander (or parsley, chopped, for garnish)

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Comfort food with a Middle Eastern twist

Some evenings call for something saucy, hearty and warming. Lamb koftas in tomato and cinnamon sauce tick all those boxes, gently spiced meatballs simmered in a rich tomato base with the sweet warmth of cinnamon weaving through. It’s the kind of dish that perfumes the kitchen as it bubbles away, promising comfort the moment it hits the table.

Why cinnamon makes all the difference

Cinnamon doesn’t just sweeten the sauce; it adds a warmth that balances the acidity of the tomatoes and enhances the natural sweetness of lamb. When combined with garlic, onion and a touch of paprika, the result is a sauce that’s deeply flavoured yet never heavy.

If you’d like to experiment with spices, my Middle Eastern spice blends for lamb koftas guide explains how to swap cinnamon for other warming spices. And if you’d like to make sure your koftas hold their shape before simmering, my shaping lamb koftas guide is worth a read.

A dish for autumn and winter evenings

This recipe is best on cold nights, served with rice, bulgur or flatbreads to soak up the sauce. In autumn, I like adding roasted squash on the side for sweetness. In winter, a green salad with sharp dressing cuts through the richness. If you enjoy this, you may also want to try my stuffed lamb koftas with pine nuts and herbs or pair it alongside grilled lamb koftas with sumac onions for a varied spread.

For a smoky option, my charcoal-grilled lamb koftas with smoky aubergine recipe makes a great counterpart to this saucy dish.

Ingredients (serves 4)

For the koftas:

500g lamb mince (15–20% fat)
1 onion, grated
3 garlic cloves, minced
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp smoked paprika
½ tsp ground cinnamon
2 tbsp fresh parsley, chopped
1 tsp salt
½ tsp black pepper

For the tomato and cinnamon sauce:

2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, sliced
1 cinnamon stick (or 1 tsp ground cinnamon)
1 tsp smoked paprika
2 x 400g tins chopped tomatoes
1 tsp sugar
Salt and black pepper, to taste
Handful of fresh coriander or parsley, chopped, to garnish

Instructions

Combine lamb mince with grated onion, garlic, cumin, coriander, paprika, cinnamon, parsley, salt and pepper. Shape into small oval koftas, then chill for 30 minutes.

Heat olive oil in a large pan. Fry onion until softened and golden, then add garlic and cook briefly. Stir in paprika and cinnamon, followed by chopped tomatoes and sugar. Season with salt and pepper. Simmer gently for 20 minutes, stirring occasionally.

Meanwhile, grill or pan-fry the koftas until browned on all sides. Transfer them into the sauce and simmer for a further 15 minutes, allowing the flavours to meld. Garnish with fresh herbs before serving. For shaping guidance, see my shaping lamb koftas like a pro.

What to serve with this recipe

These koftas are ideal with fluffy rice, buttery bulgur or warm pita breads. A sharp green salad with lemon dressing adds freshness, while roasted aubergines or chickpeas make the meal heartier. For another saucy lamb dish, try my spicy lamb koftas with harissa yoghurt. This saucy version is perfect for colder evenings, but you’ll find other lamb kofta recipes that suit summer barbecues too.

Wine and beer pairings

A Spanish Garnacha offers ripe fruit that complements the cinnamon warmth, while an Italian Barbera provides bright acidity to cut through the sauce. For beer, a Vienna Lager brings malt sweetness that matches tomato’s depth, while a Saison offers peppery spice and lively bubbles for balance.

FAQs about lamb koftas in tomato and cinnamon sauce

Can I make this ahead of time?

Yes, the sauce tastes even better the next day as the flavours develop. Store in the fridge for up to three days. For tips on reheating, see the section below.

Do I have to brown the koftas before simmering?

Yes, browning first adds flavour and helps them hold shape. My grilling lamb koftas without breaking guide explains why firm shaping makes a difference.

Can I freeze this dish?

Absolutely. Freeze koftas and sauce together in a sealed container for up to three months. Reheat gently on the hob.

Can I make this vegetarian?

Yes, you can replace the lamb with lentil or chickpea patties. My lamb koftas spice blends guide includes seasoning options that work well with plant-based proteins.

Tips for success with lamb koftas in tomato and cinnamon sauce

Let the sauce simmer slowly so it reduces and thickens, rushing it will leave it watery. Always brown the koftas well before adding them to the sauce to avoid them breaking apart. A cinnamon stick gives a more rounded flavour than ground cinnamon, but both work if measured carefully.

Storage and reheating lamb koftas in tomato and cinnamon sauce

Store leftovers in the fridge for up to three days. Reheat gently on the hob, adding a splash of water if the sauce has thickened too much. This dish freezes well; defrost in the fridge overnight and reheat slowly.