Lebanese Spiced Lamb is one of my favourite ways to cook lamb; it’s beautifully aromatic and warming, the heady spices and gorgeous taste of lamb combine to make the most satisfying protein add-on to a meal. It’s also super simple; fry some onions and garlic in the spice mix for 2-3 minutes (frying the spices first will really help release their flavour!) then add ground lamb, tomato paste and chilli. Fry up the mince until it’s evenly brown, then top with toasted pinenuts and a drizzle of tahini dressing.
I love having this over cauliflower or eggplant roasted in olive oil & ground cumin seeds with a side of Kale & Barley Tabouleh. Traditionally, this spiced mince is served over a bed of hummus or babaganoush alongside some toasted pita as a mezze plate.
Lebanese Spiced Lamb Mince
- ½ tsp olive oil
- 2 brown onions- finely chopped
- 3-5 garlic cloves- minced
- 1 tbsp ground cumin seeds
- 1 tbsp ground coriander seed
- 1 tbsp sweet paprika
- 1 tbsp dried mint
- 2 tsp ground allspice
- ½ tsp ground cinnamon
- 1 tsp sumac
- 1 kg ground lamb
- 1 tbsp tomato paste
- 2 long red chillies- finely chopped or sub with dried chilli flakes- to taste
- 25 g toasted pinenuts
- 50 g tahini paste
- 1½ tbsp lemon juice
- 1 tsp garlic powder
- 3 tbsp cold water
- Heat a large frying pan on medium-high heat and add the olive oil
- Once the olive oil is heated, add the brown onions and fry for 2-3 minutes or until softened
- Add the garlic cloves and all of the spices and fry for a further 2 minutes
- Add the ground lamb and quickly stir in, breaking up any lumps with a wooden spoon. Add the tomato paste and season well with salt & pepper.
- Continue stirring for another 5-8 minutes or until the lamb is evenly browned. Remove from heat and gently soak up any excess fat with paper towels.
- Top with toasted pine nuts and sliced chilli or chilli flakes
- Add the tahini paste, lemon juice and garlic powder to a small bowl. Slowly pour in the cold water and whisk quickly until you reach a honey-like consistency. Add more or less water until the right consistency is achieved.
- Serve with roast vegetables- such as cauliflower or eggplant, with a side of tabouleh
- Serve over hummus or babaganoush alongside toasted pita bread