Arni Kokkinisto (Greek Lamb in Red Tomato Sauce)
Lamb shoulder cooked low and slow with cinnamon, allspice and tomato, with roast potatoes baked in the sauce.
Made with Basic tomato sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 30
- LevelEasy
- Costabout £5.19 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 170°C (150°C fan). Pat the lamb dry and season with half the salt.
- 2
Heat 2 tablespoons of the oil in a casserole over a high heat and brown the lamb in 2 batches for 6 minutes each. Lift out.
12 min - 3
Lower the heat, add the onion and cook for 5 minutes. Add the garlic, cinnamon and allspice and cook for 1 minute.
6 min - 4
Pour in the wine and let it reduce by half. Return the lamb and add your ready made basic tomato sauce (see the base recipe) and the water.
- 5
Cover and cook in the oven for 1 hour 15 minutes, until the lamb is just tender.
75 min - 6
Tuck the potatoes around the lamb, drizzle with the last of the oil, scatter with the oregano and remaining salt. Cook uncovered for 40 minutes, until the potatoes are tender and the sauce is thick.
40 min - 7
Remove the cinnamon stick and allspice if you can find them and serve hot.
Tips
- Cinnamon with lamb is classic in Greek cooking. Use a whole stick so it is easy to remove.
- Cut the potatoes into large wedges so they do not collapse in the sauce.
- Shoulder is best here. It has enough fat to stay juicy through the long cook.
Storing and freezing
Cool within 90 minutes. Keep in the fridge for up to 3 days. Freeze the lamb and sauce without potatoes for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I use lamb leg instead?
Yes, but leg is leaner and can dry out. Cut the chunks larger and take care not to overcook it. Shoulder is the better choice.
Can I add feta?
Yes, a crumble of feta on top is common in Greek homes. Leave it out to keep the dish dairy free.
Why add potatoes at the end?
Potatoes added at the start turn to mush by the time lamb is tender. Adding them later keeps them whole and lets them soak up sauce.
More made with basic tomato sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.