Lamb Mince
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
															
																
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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
- 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.
 
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 Information
Show Details
																							
												Calories  
												300kcal
																									(15%)
																							
										
									Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% | 
* Percent Daily Values are based on a 2,000 calorie diet.
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                User Reviews
Overall Rating
5.0
                                                
                                                21 reviews
                                            
                                        
                                            Excellent
                                        
                                        
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