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Spiced Ground Lamb

spicedgroundlambMake this flavour packed ground lamb recipe with a Mediterranean-inspired spice mix in just 15 minutes. My secret tip ensures the lamb stays moist and juicy. While we love to serve in a rice bowl, you can serve this ground lamb in various other ways.

Mediterranean-inspired spice blend of coriander, cumin, cinnamon and cayenne compliments the lamb really well. Caramelized onion and the warmth of spices make this ground lamb taste incredible. My secret for getting juicy ground lamb is to tenderize it with baking soda for just 15 minutes. This one-pan, flavour-packed spiced ground lamb recipe takes less than 30 minutes to make and you have endless ways to serve this.

Lamb is not a popular choice of meat in many countries. Compared to beef, lamb has a rather strong taste, but I have always found lamb more flavourful and goes well with warm spices.

1 lb ground lamb (500 g)
¼ tsp. baking soda
2 Tbsp. olive oil (not extra virgin)
1 medium onion, diced
1 Tbsp. garlic
1½ tsp. ground coriander
1 tsp. ground cumin
½ tsp. ground cinnamon
1 tsp. dried oregano
½ tsp. ground smoked paprika
¼ tsp. ground cayenne pepper
¼ tsp. black pepper, freshly ground

Dissolve baking soda in 2 Tbsp. of water. Add it to ground lamb and use your hand to mix to distribute soda thoroughly. Let it rest for 15-20 minutes while you prep rest of the ingredients.

Heat oil in a skillet. Add chopped onion and sauté for 2 minutes until it has softened. Add garlic, minced and sauté until the garlic is fragrant. The onion should also be lightly browned.

Increase heat to medium-high. Add ground lamb to the skillet. Let it sear on high heat for a minute. Reduce heat to medium and keep cooking and break any large clump of meat with a wooden spoon. Cook for another 5 minutes until the meat is no longer pink.

Add all the spices and salt to taste. Cook for another 2 minutes lamb starts browning. Add a couple of Tbsp. of water, give it a good stir and switch off the flame.

You can use this spiced ground lamb to make a rice bowl (like I have made) or use it in pita bread, wraps, as a topping to hummus.

Makes 4 servings.

Cook’s Notes:

  • Adding baking soda to tenderize meat - You really can’t taste soda in the meat neither lamb will have any aftertaste. Just make sure baking soda is fresh.
  • Add spice mix towards the end and cook for 2-3 minutes. Spices tend to dry up the mixture and burn. So adding it towards the end is better.
  • The lamb needs to be close to room temperature before cooking. And also drain as much water as possible.
  • Don’t go too lean on lamb, Fat is essential for flavour and also keeps the meat moist. ( just as a premium cut of steak has a good marbling).
  • Use a potato masher to break big lumps of meat while cooking.
  • Storage: Cooked ground lamb can be refrigerated in an airtight container for up to 3-4 days. Just reheat in the microwave or a quick sear in a hot skillet for a minute or so.
  • To Freeze: Portion it to small servings and place it in an airtight freezer-safe container or zip lock bag. Label it with date and store up to 4 months. Take out the required portion from freezer, thaw overnight in the refrigerator. Reheat in microwave or hot skillet before serving. While reheating add a splash of water.

Serving Spice Ground Lamb:

  • Though my favourite way to serve this is to make a rice bowl with a refreshing salad, there are various other options to serve this spiced ground lamb.
  • Topped with spiced ground lamb is a popular appetizer and I also serve some lavash or pita bread on the side.
  • Stuff some warm pita bread lamb and a fresh salad or you can also make a wrap using this spice ground lamb.