Ingredients
Method
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and sauté for 3–4 minutes until soft and translucent.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add ground lamb to the skillet and break it apart using a spatula.
- Season with cumin, coriander, paprika, cinnamon (if using), salt, and black pepper.
- Cook for 8–10 minutes, stirring occasionally, until the lamb is browned and fully cooked.
- Drain excess fat if needed, keeping a little for flavor.
- Finish with lemon juice and fresh herbs. Mix well and remove from heat.
- Serve hot with rice, pita bread, or roasted vegetables.
Notes
- For the best flavor and juiciness, use 80/20 ground lamb. Leaner lamb may turn dry if overcooked.
- Cook ground lamb over medium heat and avoid stirring constantly to allow proper browning.
- If the lamb releases excess fat, drain only part of it—a little fat adds rich flavor.
- Fresh herbs like parsley or mint help balance lamb’s strong taste and add freshness.
- A splash of lemon juice or yogurt at the end brightens the dish and reduces any gamey flavor.
- This recipe is very flexible—add tomatoes, bell peppers, or spinach for extra nutrition.
- Ground lamb cooks quickly; remove it from heat as soon as it reaches 160°F (71°C) to keep it tender.
- Leftovers store well in an airtight container in the refrigerator for up to 3–4 days.
- Ground lamb also freezes well—freeze cooked portions for up to 2 months for easy meal prep.
