recipe for ground lamb
The Best recipe for ground lamb
What I appreciate most about this recipe is how versatile it is. You can serve it over rice, in pita bread, or even on a salad if you’re looking for something lighter. Lamb is also a great source of protein, iron, and healthy fats, so I feel good about feeding it to my family. Plus, it reheats beautifully, which means leftovers are just as good the next day. If you’re looking for a meal that’s easy, nutritious, and always satisfying, this is the one to try.
Spiced Ground Lamb with Couscous
A flavorful and aromatic dish featuring ground lamb cooked with warm spices, served over fluffy couscous. This quick and satisfying meal is perfect for weeknight dinners.
🥘Ingredients
- 1 lb (450g) ground lamb
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp turmeric
- ½ tsp cayenne pepper (optional)
- 1 tbsp olive oil
- Salt and black pepper to taste
- ½ cup chicken or vegetable broth
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- 1 ½ cups couscous
- 1 ½ cups chicken or vegetable broth
- 1 tbsp butter or olive oil
- ¼ tsp salt
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped (optional)
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ cup red onion, thinly sliced
- ¼ cup crumbled feta cheese (optional)
- Lemon wedges
👨🍳Directions
-
1
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. -
2
Add the minced garlic and grated ginger to the skillet, cooking for another 1 minute until fragrant. -
3
Add the ground lamb to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-6 minutes. -
4
Stir in the cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to toast the spices. -
5
Add the tomato paste and broth to the skillet, stirring to combine. Simmer for 5 minutes until the liquid has reduced slightly. Stir in the lemon juice and remove from heat. -
6
While the lamb cooks, prepare the couscous. In a medium saucepan, bring 1 ½ cups broth to a boil. Stir in the couscous, butter, and salt. Remove from heat, cover, and let sit for 5 minutes. -
7
Fluff the couscous with a fork and stir in the chopped parsley and mint (if using). -
8
Divide the couscous among plates, top with the spiced lamb, and garnish with cherry tomatoes, cucumber, red onion, and feta cheese. Serve with lemon wedges.
🔧Equipment
- Large skillet or sauté pan
- Medium saucepan with lid
- Cutting board
- Chef’s knife
- Mixing bowls
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Spiced Ground Lamb with Couscous Works
❓ Frequently Asked Questions About Spiced Ground Lamb with Couscous
1. What is the best fat-to-lean ratio for ground lamb?
The ideal fat-to-lean ratio for ground lamb is around 20% fat to 80% lean. This balance ensures juiciness and flavor without being overly greasy. If you can’t find pre-ground lamb with this ratio, ask your butcher to grind a mix of lamb shoulder (higher fat) and leg (leaner) for the best results.
2. Can I substitute ground lamb with another meat in recipes?
Yes, you can substitute ground lamb with ground beef, turkey, or pork, but the flavor and texture will differ. Lamb has a richer, slightly gamey taste, so if using beef, opt for 80/20 fat ratio for moisture. For a closer match, mix ground beef with a little ground pork and add spices like cumin or mint to mimic lamb’s profile.
3. How do I prevent ground lamb from drying out when cooking?
To keep ground lamb moist:
– Don’t overcook it—lamb is best served medium (145°F/63°C) or medium-well (160°F/71°C).
– Add moisture with ingredients like diced onions, garlic, or a splash of broth.
– Use fat—cook with olive oil or butter if the lamb is very lean.
– Rest the meat for 5 minutes after cooking to redistribute juices.
4. What spices pair best with ground lamb?
Ground lamb pairs well with warm, earthy, and fresh herbs. Top choices include:
– Middle Eastern: Cumin, coriander, cinnamon, paprika, mint
– Mediterranean: Oregano, rosemary, garlic, lemon zest
– Indian: Garam masala, turmeric, ginger, chili powder
– Greek: Dill, parsley, garlic, lemon juice
A simple mix of salt, pepper, garlic powder, and cumin works for most dishes.
5. How long can I store raw ground lamb in the fridge or freezer?
– Refrigerator: Store raw ground lamb for 1–2 days in the coldest part of the fridge (below 40°F/4°C). Use it as soon as possible for best quality.
– Freezer: For long-term storage, wrap tightly in plastic wrap and foil or use a freezer bag. It will keep for 3–4 months at 0°F (-18°C). Thaw in the fridge overnight before cooking. Cooked ground lamb lasts 3–4 days in the fridge or 2–3 months in the freezer.
