Sunday at home means a pot on the stove and aromas filling the kitchen. Lamb kokkinisto with pasta is one of those dishes that shouldn’t be rushed. It needs time, love, and quality ingredients.
Ingredients (serves 4–6)
For the lamb
1.2–1.5 kg lamb (shoulder or leg, cut into portions)
1 large onion, finely chopped
2 garlic cloves
400 g grated or chopped tomatoes
3–4 tbsp olive oil
½ glass red wine (optional)
1 bay leaf
1 small cinnamon stick
Salt & freshly ground pepper
Hot water
For the pasta
Pasta (size 6 or 7)
Salt
Grated kefalotyri or mizithra (optional)
Preparation before cooking
Take the lamb out of the fridge 20–30 minutes beforehand, so it comes to room temperature.
Pat it dry lightly with kitchen paper.
Season generously with salt and pepper.
Step-by-step instructions
Step 1: Searing
Heat the olive oil in a wide pot over medium-high heat.
Brown the lamb in batches until colored on all sides.
Don’t add all the meat at once, so it doesn’t release its juices.
Step 2: Onion & deglazing
Lower the heat slightly and add the onion.
Stir until softened and glossy.
If using wine, add it now and let it simmer for 2–3 minutes until the alcohol evaporates.
Step 3: Sauce
Add:
- the grated tomatoes
- the garlic
- the bay leaf
- the cinnamon
Stir and add enough hot water to just cover the meat.
Step 4: Simmering
Lower the heat, cover, and simmer for 1½ – 2 hours, until:
the lamb is fork-tender
the sauce has thickened and become rich
At the end, taste and adjust the salt & pepper.
Serving
- Arrange the pasta on the plate
- Spoon over plenty of rich red sauce
- Place pieces of lamb on top
- If desired, sprinkle with grated cheese
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