Lamb Mince

Name: Lamb Mince
Prep time: 5 min
Cook time: 10 min
Yield: 6 people
Ingredients: 1 tablespoon olive oil; 3-4 small red onions, finely chopped; 4-6 garlic cloves, crushed; 1 kg ground lamb or beef*; 2 teaspoon seven spices or all spice; 1 teaspoon cinnamon powder; 1-1.5 teaspoon salt; 1 teaspoon black pepper

User Reviews

5.0

21 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
6 people
Calories
300 kcal
Course
Main Course
Cuisine
Middle Eastern

Lamb Mince

Gavin Ward

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Middle Eastern spiced minced lamb that we use in a myriad of recipes. Easy, delicious and very versatile!

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Ingredients

Servings

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

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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.

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.