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+ servings

Lamb Mince

Middle Eastern spiced minced lamb that we use in a myriad of recipes. Easy, delicious and very versatile!
5 from 5 votes
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Course: Main Course
Cuisine: Middle Eastern
Keyword: meat, middle eastern
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 6 people
Calories: 300kcal
Author: Farah Abumaizar


  • 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


  • 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.



*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.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!


Calories: 300kcal