Lemony lamb mince
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Serves:     people
Notes from Anna
  • This flavoursome recipe is an easy adaptation of Madhur Jaffrey’s Lemony Minced Lamb with Mint and Coriander.
  • Use any leftovers in a wrap with chopped tomatoes and peppers for lunch the following day.


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  1. Peel and finely chop the onion. Peel and finely dice the ginger.
  2. In a pestle and mortar crush the cardamoms. Remove the pods and then grind the seeds with the peppercorns and cumin seeds.
  3. Heat the oil in a frying pan. Add the cinnamon sticks and let them cook for a few seconds.
  4. Add the chopped onion, sprinkle with salt and cook for 5 minutes until soft.
  5. Add the minced lamb and ginger. Combine well.
  6. Fry for five minutes, making sure you break up any clumps of meat.
  7. Add 250ml of water and sprinkle with cayenne pepper. Bring to a simmer, cover the pan with a lid and cook gently for 30 minutes.
  8. Meanwhile wash and chop the coriander. Squeeze the lemon.
  9. Remove the lid from the pan, add the coriander, lemon juice and ground spices. Mix well and continue cooking for another 5 minutes.
  10. Serve with plain basmati rice or toasted wholemeal pitta bread and mixed leaf salad.

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