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Lebanese Spiced Lamb Recipe

Lebanese Spiced Lamb Recipe


1 kg ground lamb
½ tsp olive oil
2 brown onions- finely chopped
3-5 garlic cloves- minced
1 tbsp ground cumin seeds
1 tbsp ground coriander seed
1 tbsp sweet paprika
1 tbsp dried mint
2 tsp ground allspice
½ tsp ground cinnamon
1 tsp sumac
1 tbsp tomato paste
2 long red chillies- finely chopped or sub with dried chilli flakes- to taste
25 g toasted pinenuts
Tahini Dressing
50 g tahini paste
1½ tbsp lemon juice
1 tsp garlic powder
3 tbsp cold water


  1. Heat a large frying pan on medium-high heat and add the olive oil
  2. Once the olive oil is heated, add the brown onions and fry for 2-3 minutes or until softened
  3. Add the garlic cloves and all of the spices and fry for a further 2 minutes
  4. Add the ground lamb and quickly stir in, breaking up any lumps with a wooden spoon. Add the tomato paste and season well with salt & pepper. 
  5. Continue stirring for another 5-8 minutes or until the lamb is evenly browned. Remove from heat and gently soak up any excess fat with paper towels.
  6. Top with toasted pine nuts and sliced chilli or chilli flakes
Tahini Dressing
  1. Add the tahini paste, lemon juice and garlic powder to a small bowl. Slowly pour in the cold water and whisk quickly until you reach a honey-like consistency. Add more or less water until the right consistency is achieved.



Recipe originally found at:

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