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Lebanese Spiced Lamb Mince

Aromatic and warming, spiced lamb mince is wonderfully versatile in salads, over hummus or in a pita wrap
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course, protein
Cuisine: Lebanese
Keyword: hummous, lamb, mince
Servings: 5 servings
Calories: 398kcal


  • 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

Tahini Dressing

  • 50 g tahini paste
  • 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

Tahini Dressing

  • 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.

Serving suggestions

  • Serve with roast vegetables- such as cauliflower or eggplant, with a side of tabouleh
  • Serve over hummus or babaganoush alongside toasted pita bread


Calories: 398kcal (when served with roast cauliflower and tabouleh)
Carbs: 12.8g | Fat: 18.7g | Protein: 23.5g