Lamb Mince
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
6 people
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Calories
300 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Lamb Mince
Description
This Lamb Mince recipe begins by gently cooking finely chopped red onions in olive oil until soft, then adding crushed garlic for brief cooking to release aroma. Ground lamb or beef is introduced and broken up thoroughly to cook evenly until fully browned with no pink remaining. Stirring constantly ensures uniform texture and coloration. Excess fat can be drained to reduce greasiness.
Seasoning includes seven spice or all spice, cinnamon for warmth, salt, and black pepper, mixed in after the meat is cooked. The spices contribute a subtle aromatic profile that melds well with the lamb's rich flavor. Adjust seasoning to taste once combined. The finished mince is versatile and can be used in recipes requiring spiced ground meat.
This ground lamb mince can be stored in the refrigerator for three days when tightly covered. For longer storage, freezing in portioned amounts maintains quality for up to four months and allows for easy thawing as needed. Proper thawing methods include overnight refrigeration or quick microwave defrost.
Ingredients
- 1 tablespoon olive oil
- 3-4 red onion small, finely chopped
- 4-6 garlic cloves, crushed
- 1 kg ground lamb about 2 pounds, or beef
- 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
- You can substitute beef for lamb mince using the same cooking method and spices.
- Recipe quantity can be halved easily for smaller servings.
- Cooked mince lasts about three days in the refrigerator if tightly covered.
- Freeze cooked mince in portioned packs for up to four months; label packages with freezing date for reference.
- Thaw frozen mince overnight in the fridge or use microwave defrost before reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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