Lamb Mince
Middle Eastern spiced minced lamb that we use in a myriad of recipes. Easy, delicious and very versatile!
Servings 6 people
Calories 300kcal
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
*The same technique and ingredients are used for either beef or lamb mince, so use whichever meat you most prefer.
You can easily halve the recipe.
Storing leftovers: Leftover cooked mince lasts 3 days tightly covered in the fridge
Freezing lamb mince:
Mince can be frozen for 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.
Nutrition
Calories: 300kcal