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Lamb Mince

Jan 30, 2020 · 10 Comments

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An easy throw together lamb mince with Middle Eastern spices, the starting point of many of our recipes. You can make a big batch and freeze some for the perfect shortcut for future cooking!

What is lamb mince?

Lamb mince is the starting point for a lot of Middle Eastern recipes. We use it to make a simple spiced rice dish, to top cooked eggplant with, top pasta in yogurt sauce with (like one of my favorite throw together meal ever) for shepherds pie, bolognese, to fill kebbe with.

Lamb has a distinct flavor that is enhanced with spice but still kept simple. That being said, you can absolutely follow the below recipe and use ground beef instead of lamb. That’s something we do all the time!

Is lamb mince healthier than beef mince?

It’s close, but according to this article , lamb might emerge victorious. It is fattier than beef, but has good quality fats, with a good ration of omega 3 and omega 6 fatty acids. It is also much more likely to be grass fed than beef (which is usually grain fed) which means it’s more digestible and has good quality protein sources.

How to cook lamb mince:

You need a good amount of onions and garlic to keep the meat from tasting- well, too meaty. The recipe calls for red onions, but you can use any, just don’t be shy with the quantity. You start with a large skillet that’s been coated with olive oil and is heated on medium high heat, and sauté until softened.

Middle Eastern lamb mince:

Crushed garlic is another essential ingredient, but it goes in after the onion so that it doesn’t overcook. Just a minute or so in the skillet, then the minced lamb goes in. Stir and break it apart a little, then dump in all your spices: seven spices, ground cinnamon, salt and pepper. That’s the basis of Middle Eastern spiced meat! Keep cooking and stirring until meat is brown and completely cooked through with no pink bits.

How to keep minced meat from clumping:

I don’t like big clumps of meat, so I’m very vigilant to keep breaking it apart as it cook with a wooden spoon. Tip: I sometimes even use a potato masher and squish the meat until it breaks apart. You want the minced to be evenly textured and bite sized.

That’s about it! I usually make a big batch, same as the recipe quantities below, so that I can freeze at least half of it for use in other recipes. Makes prep so much easier in the future!

How to store minced meat:

Cooked minced meat will last for three days tightly covered in the fridge.

How long does frozen cooked minced meat last in the freezer?

It lasts up to four months, tightly covered. I like to weigh out individual portions (however much I’d typically use in a recipe- like 300-500g (up to 1lb) and keep them in freezer safe Tupperware or freezer bags, labeled with the date I froze them. Then, I can thaw individual portions either overnight in the fridge, or in the microwave right before using.

Lamb mince recipes to use up your mince:

Macarona Billlaban

Indian Spiced Shepherd’s Pie

Spaghetti Bolognese

Lamb Mince

Farah Abumaizar
Middle Eastern spiced minced lamb that we use in a myriad of recipes. Easy, delicious and very versatile!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine Middle Eastern
Servings 6 people
Calories 300 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 3-4 small red onions, finely chopped
  • 4-6 garlic cloves, crushed
  • 1 kg ground lamb or beef* about 2 pounds
  • 2 tsp seven spices or all spice
  • 1 tsp cinnamon powder
  • 1-1.5 tsp salt
  • 1 tsp black pepper

Instructions
 

  • In a large skillet over medium high heat, add the olive oil. Once hot, add the diced onions and cook for 3-4 minutes until softened, stirring continuously.
  • Add the crushed garlic, and cook for a further minute or so, then add the minced lamb.
  • Cook for a minute, breaking apart any clumps of meat with a wooden spoon, then add all the spices (seven spice or all spice, cinnamon, salt and black pepper). Continue cooking, a good 6-8 minutes until lamb is all cooked through and brown with no pink bits remaining. Keep stirring and breaking apart clumps of meat throughought- you can even use a potato masher to break the meat apart a little.
  • If desired, drain any extra fat. Taste the mince and adjust for seasoning.

Notes

*The same technique and ingredients are used for either beef or lamb mince, so use whichever meat you most prefer.
Keyword meat, middle eastern

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

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Comments

  1. Romina says

    January 30, 2020 at 1:23 pm

    5 stars
    This is a great guide. I love the recipe for the middle eastern spiced lamb, it’s something we make time and time again!

    Reply
    • Farah Abumaizar says

      January 30, 2020 at 3:15 pm

      So glad to hear that!

      Reply
  2. Veena Azmanov says

    January 30, 2020 at 1:39 pm

    5 stars
    So easy and yet so delicious. Would love to enjoy it at any meals. Would go well on a sandwich or as a Pizza topping too.

    Reply
    • Farah Abumaizar says

      January 30, 2020 at 3:15 pm

      Totally would! Thanks Veena!

      Reply
  3. Pam Greer says

    January 30, 2020 at 4:30 pm

    5 stars
    This is such a great recipe to have on hand. We use it for so many things – a favorite is as a stuffing for zucchini!

    Reply
    • Farah Abumaizar says

      January 30, 2020 at 4:30 pm

      One of my favorite uses too!!

      Reply
  4. safira says

    January 30, 2020 at 4:34 pm

    5 stars
    Such a handy recipe and guide especially with Ramadan coming up! Thank you for sharing

    Reply
    • Farah Abumaizar says

      January 30, 2020 at 5:53 pm

      That’s the truth! Can’t wait to post a lot more Ramadan recipes 😋

      Reply
  5. Jo says

    January 30, 2020 at 5:02 pm

    5 stars
    I love the way you spiced your mince I can almost smell all the spices! Such a fantastic and versatile recipe to have in one’s repertoire as can be used in so many dishes. I will be making a batch this weekend!

    Reply
    • Farah Abumaizar says

      January 30, 2020 at 5:53 pm

      Thanks so much Jo! So glad to need you enjoyed the recipe

      Reply

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Farah Abu Maizar | Food Lover
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Ingredients:
For the rice:
1/4 cup vegetable or canola oil
3-4 onions thinly sliced
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp cinnamon powder
1.5 tsp salt
1/4 tsp black pepper
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1 heaped tbsp tomato paste
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1 tsp cumin powder
1/2 tsp paprika powder
big pinch salt and pepper

To garnish:
Toasted almond slivers
Chopped parsley

Method:
For the rice:
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For the fish:
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Assemble:
Place all the rice in a serving platter and top with the fish, the reserved caramelized onions, toasted nuts and parsley! Enjoy!!
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INGREDIENTS:
 
4 eggs, room temperature and separated (yolk from white)
1 1/2 cups sugar 300 g
1.5 tsp vanilla extract
1-2 tsp orange blossom water
zest of 2 oranges
1/2 cup vegetable or canola oil
1/2 cup room temperature butter 113 g
2.5 cups all purpose flour 312 g
2 tsp baking powder
1 cup fresh orange juice

INSTRUCTIONS:
 
Preheat oven to 350 F (180C) and prepare your cake pan by lightly greasing and lining with parchment paper or flouring. I used a 9 inch springform pan, you can also use a bundt cake.
Using your fingertips, work the orange zest into the sugar until the sugar has moistened and turned fragrant and changed into a pale yellow/orange color.
In the bowl of a mixer fitted with paddle or whisk attachment, mix the egg yolks, orange zest scented sugar, vanilla, and orange blossom water on medium high speed for 2-3 minutes or until pale yellow and fluffy.
Add the oil and the butter and mix until well combined.
Add the flour and baking powder and mix until just combined, then add the juice and mix until combined.

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Fold the egg whites into the cake batter with a rubber spatula, I like to do this in three additions. Take care not to deflate the egg whites.
Pour batter into prepared cake pan and bake for 50-60 minutes or until skewer inserted in the center comes out clean. If the outside of the cake is browning too rapidly and the inside still isn't cook, cover loosely with foil for the remainder of the baking time. Start checking at 40 minutes, every oven is different.
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