Spiced Lamb Kofta in Harissa Tomato Sauce
I started making a version of this after spending too long with the Jerusalem cookbook and becoming slightly obsessed with the idea of baharat. It is a spice blend that shows up constantly in Middle Eastern cooking — sweet, warm, a little smoky — and it does something to lamb that nothing else quite replicates.
These are not delicate meatballs. They are substantial, heavily spiced, and designed to stand up to a bold sauce. The harissa tomato base is the kind of thing I want to eat with a whole loaf of bread torn directly into it.
The recipe is adapted from the spirit of the Jerusalem mixed grill and the braised quail with tamarind — the idea that meat cooked in a deeply spiced, slightly acidic liquid ends up with a completely different character than anything dry-roasted. This is that, but accessible on a Tuesday.
How to Make Spiced Lamb Kofta in Harissa Tomato Sauce
The kofta are formed and seared first, then finished in the sauce. Do not skip the sear — it is the difference between something that tastes home-cooked and something that tastes braised.
All Ingredients
1. 1. The Kofta Mix
- 1
Grate the onion on the fine side of a box grater, then squeeze hard in a clean cloth to remove as much moisture as possible — wet onion will make the meatballs fall apart
- 2
Combine the lamb mince, grated onion, garlic, baharat, cumin, cinnamon, cayenne, parsley, and salt in a large bowl
- 3
Mix firmly with your hands for 2 minutes — more than you think is necessary. The mixture should feel almost paste-like and hold its shape well
- 4
Roll into 16 oval kofta, roughly the size of a large egg. Refrigerate for 20 minutes while you start the sauce
2. 2. Sear the Kofta
- 1
Heat 2 tbsp olive oil in a wide, heavy-bottomed pan over medium-high heat until shimmering
- 2
Sear the kofta in batches — do not crowd the pan — for about 2 minutes per side until deeply golden on at least two sides. They do not need to be cooked through
- 3
Transfer to a plate and set aside. There will be dark bits left in the pan — good, leave them
3. 3. Build the Sauce & Finish
- 1
Reduce heat to medium. Add 1 tbsp olive oil and the diced onion to the same pan. Cook for 8 minutes until soft and starting to catch at the edges
- 2
Add sliced garlic and cook 1 minute. Add harissa and cumin — stir and fry for 1 minute until the paste darkens slightly and smells incredible
- 3
Pour in both cans of tomatoes and the honey. Season with salt. Stir, scraping up all the dark bits from the bottom, and bring to a simmer
- 4
Nestle the seared kofta into the sauce, partially cover, and cook on low heat for 25–30 minutes until the sauce is thick and the kofta are cooked through
How to Serve
Serve straight from the pan with big dollops of labneh or thick Greek yogurt scattered over the top. Tear over fresh mint and flat-leaf parsley. A heavy drizzle of extra virgin olive oil and a pinch of sumac if you have it.
You need bread for this. The sourdough flatbread on this site is the obvious pairing, but any warm flatbread works. Rice with vermicelli underneath is also excellent if you want something more substantial.
The Recipe
Prep25 min
Cook40 min
Total1h 5m
Serves4
DifficultyMedium
Ingredients
for 4 serves
Instructions
Grate the onion on the fine side of a box grater. Transfer to a clean tea towel and squeeze out as much moisture as possible. This step takes 30 seconds and makes a real difference to how well the kofta hold together.
In a large bowl, combine the lamb mince, grated and squeezed onion, 3 cloves minced garlic, baharat, 1 tsp cumin, cinnamon, cayenne, parsley, and 1 tsp salt. Mix firmly with your hands for 2 minutes until the mixture is uniform and slightly sticky.
Divide the mixture into 16 equal portions and roll each into an oval shape roughly the size of a large egg. Place on a tray, cover, and refrigerate for 20 minutes to firm up.
Heat 2 tablespoons of the olive oil in a wide, heavy-bottomed pan over medium-high heat. Sear the kofta in batches for about 2 minutes per side until golden on at least two sides — work in batches rather than crowding the pan. Transfer to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same pan. Add the diced onion and cook for 8 minutes, stirring occasionally, until very soft and starting to pick up some colour.
Add the sliced garlic and cook for 1 minute until fragrant. Add the harissa paste and 1 tsp cumin, stir well, and fry for 1 minute until the paste darkens slightly. Pour in the crushed tomatoes and cherry tomatoes. Add the honey and a generous pinch of salt. Stir, scraping up the dark bits from the bottom of the pan.
Bring the sauce to a gentle simmer. Nestle the seared kofta into the sauce in a single layer. Partially cover the pan and cook on low heat for 25–30 minutes, turning the kofta once or twice, until the sauce is thick, jammy, and deeply flavoured.
Taste the sauce and adjust salt. Serve straight from the pan, topped with labneh or yogurt, torn fresh mint and parsley, and a drizzle of your best olive oil. Warm flatbread alongside is essential.
Tips & Notes
- Squeezing the moisture out of the grated onion is not optional. Even a small amount of extra moisture will cause the kofta to fall apart in the pan. Take the 30 seconds to do it properly.
- Baharat is a pre-mixed Middle Eastern spice blend — warm, sweet, and slightly smoky. You can find it at any Middle Eastern grocery store, many delis, and online. If you cannot find it, ras el hanout is a reasonable substitute, or mix equal parts allspice, black pepper, coriander, and a pinch of nutmeg.
- Rose harissa (Belazu makes a good one) has a slightly gentler heat and a floral edge that is exceptional in this sauce. Regular harissa works too, but start with 1 tbsp and taste before adding more, as heat levels vary wildly between brands.
- The kofta mix can be made up to 24 hours ahead and kept covered in the fridge. The sauce also keeps well — make it to the point of adding the tomatoes, cool, and refrigerate. Reheat the sauce before adding the seared kofta and continuing.
- Leftovers are outstanding. The kofta absorb more of the sauce overnight and the flavour deepens. Reheat gently on the stove with a splash of water. Also excellent cold, pulled apart and stuffed into a pita with yogurt and cucumber.
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