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Lebanese Spiced Lamb Recipe
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INGREDIENTS
1 kg ground lamb½ 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
METHOD
- Heat a large frying pan on medium-high heat and add the olive oil
- Once the olive oil is heated, add the brown onions and fry for 2-3 minutes or until softened
- Add the garlic cloves and all of the spices and fry for a further 2 minutes
- 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.
- 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.
- Top with toasted pine nuts and sliced chilli or chilli flakes
- 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: https://www.theresespoon.com/lebanese-spiced-lamb/