Lamb Mince

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!

Recipe originally published January 2020 updated with some photos and a video Nov 2021

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.

Ingredients you need for lamb mince:

Ground lamb: I usually get lean meat, but you can get whatever you prefer

Onions: I often have red onions on hand, but any onions will work. Dice the onions finely so they incorporate well into the meat.

Garlic: Minced garlic gives great flavor to the cooked lamb

Olive Oil: to cook with

Spices: A classic Middle Eastern spice in seven spices, a combination of allspice, black pepper, cinnamon, ground cloves, cumin, ground coriander, and white pepper.

If you can’t find it (although it’s available online and in Middle Eastern supply stores), feel free to substitute any mixed spices you like or all spice.

We also add ground cinnamon, salt and pepper. As always, once the meat is finished cooking taste and adjust seasonings if you feel it needs more salt or pepper or mixed spices.

How to make Middle Eastern lamb mince:

1. 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.
2. Add the crushed garlic, and cook for a further minute or so, then add the minced lamb.
3. Cook for a minute, breaking apart any clumps of meat with a wooden spoon, 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- you can even use a potato masher to break the meat apart a little.
4. If desired, drain any extra fat. Add all the spices (seven spice or all spice, cinnamon, salt and black pepper) and stir to combine. Taste the mince and adjust for seasoning.

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

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