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:
- 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, 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.
- 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.
Yes! You can swap out ground beef and nothing else in the recipe will change. You can also do a 50/50 mix of ground beef and lamb.
Seven spices are very common in Middle Eastern cooking. If you can’t find them in a Middle Eastern supply shop or online, you can also make your own. Alternately, you can just use all spice or any mixed spice blend you want.
That’s a personal choice! Some people like the flavor the fat gives, I prefer to drain it if too much has accumulated. Depends how lean the meat is. If draining, make sure you add the spices after draining so that you don’t lose out on the flavor.
Lamb mince recipes to use up your mince:

Lamb Mince
Ingredients
- 1 tablespoon olive oil
- 3-4 small red onions, finely chopped
- 4-6 garlic cloves, crushed
- 1 kg ground lamb or beef* about 2 pounds
- 2 teaspoon seven spices or all spice
- 1 teaspoon cinnamon powder
- 1-1.5 teaspoon salt
- 1 teaspoon 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, 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.
- 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.
Video
Notes
Nutrition

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Jo says
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!
Farah Abumaizar says
Thanks so much Jo! So glad to need you enjoyed the recipe
safira says
Such a handy recipe and guide especially with Ramadan coming up! Thank you for sharing
Farah Abumaizar says
That’s the truth! Can’t wait to post a lot more Ramadan recipes 😋
Pam Greer says
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!
Farah Abumaizar says
One of my favorite uses too!!
Veena Azmanov says
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.
Farah Abumaizar says
Totally would! Thanks Veena!
Romina says
This is a great guide. I love the recipe for the middle eastern spiced lamb, it’s something we make time and time again!
Farah Abumaizar says
So glad to hear that!