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An easy throw together lamb mince with Middle Eastern spices, the starting point of many of our recipes. You can make a big batch and freeze some for the perfect shortcut for future cooking!

Recipe originally published January 2020 updated with some photos and a video Nov 2021

lamb mince in a skillet with a wooden spoon

What is lamb mince?

Lamb mince is the starting point for a lot of Middle Eastern recipes. We use it to make a simple spiced rice dish, to top cooked eggplant with, top pasta in yogurt sauce with (like one of my favorite throw together meal ever) for shepherds pie, bolognese, to fill kebbe with.

Lamb has a distinct flavor that is enhanced with spice but still kept simple. That being said, you can absolutely follow the below recipe and use ground beef instead of lamb. That's something we do all the time!

Is lamb mince healthier than beef mince?

It's close, but according to this article , lamb might emerge victorious. It is fattier than beef, but has good quality fats, with a good ration of omega 3 and omega 6 fatty acids. It is also much more likely to be grass fed than beef (which is usually grain fed) which means it's more digestible and has good quality protein sources.

Ingredients you need for lamb mince:

Ground lamb: I usually get lean meat, but you can get whatever you prefer

Onions: I often have red onions on hand, but any onions will work. Dice the onions finely so they incorporate well into the meat.

Garlic: Minced garlic gives great flavor to the cooked lamb

Olive Oil: to cook with

Spices: A classic Middle Eastern spice in seven spices, a combination of allspice, black pepper, cinnamon, ground cloves, cumin, ground coriander, and white pepper.

If you can't find it (although it's available online and in Middle Eastern supply stores), feel free to substitute any mixed spices you like or all spice.

We also add ground cinnamon, salt and pepper. As always, once the meat is finished cooking taste and adjust seasonings if you feel it needs more salt or pepper or mixed spices.

How to make Middle Eastern lamb mince:

Cook the onions
In a large skillet that's been coated with olive oil and is heated on medium high heat, and sauté diced onions until softened.
Add garlic
Add the minced garlic and saute another minute or so
Cook the minced lamb
Add the minced lamb, and while constantly stirring and breaking clumps of meat apart, cook until browned and cooked through. If you want, at this step, drain any extra fat.
Add the spices
Add the seven spices, cinnamon, salt and pepper. Stir to combine well, taste, and adjust seasoning if desired.

How to keep minced meat from clumping:

I don't like big clumps of meat, so I'm very vigilant to keep breaking it apart as it cook with a wooden spoon. Tip: I sometimes even use a potato masher and squish the meat until it breaks apart. You want the minced to be evenly textured and bite sized.

That's about it! I usually make a big batch, same as the recipe quantities below, so that I can freeze at least half of it for use in other recipes. Makes prep so much easier in the future!

How to store minced meat:

Cooked minced meat will last for three days tightly covered in the fridge.

How long does frozen cooked minced meat last in the freezer?

It lasts 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.

Can I make this recipe with ground beef instead?

Yes! You can swap out ground beef and nothing else in the recipe will change. You can also do a 50/50 mix of ground beef and lamb.

What can I use instead of 7 spices?

Seven spices are very common in Middle Eastern cooking. If you can't find them in a Middle Eastern supply shop or online, you can also make your own. Alternately, you can just use all spice or any mixed spice blend you want.

Should I drain the meat of fat after cooking?

That's a personal choice! Some people like the flavor the fat gives, I prefer to drain it if too much has accumulated. Depends how lean the meat is. If draining, make sure you add the spices after draining so that you don't lose out on the flavor.

Lamb mince recipes to use up your mince:

Macarona Billlaban

Indian Spiced Shepherd's Pie

Spaghetti Bolognese

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.

Calories: 300 kcal

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