Lamb koftas in tomato and cinnamon sauce

Middle Eastern lamb koftas simmered in tomato and cinnamon sauce create a warming, aromatic dish. Tender lamb melds with fragrant spices for a comforting recipe perfect for autumn or winter suppers.

Course Main Course

Cuisine Middle Eastern

Keyword autumn, grilled lamb, Sauce

Prep Time 10

Cook Time 35

Chilling time 30

Servings Servings

Calories 520

Author Kitchen Team @ Spooning and Forking

Ingredients

For the koftas

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

For the tomato and cinnamon sauce

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

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.

Nutrition