Spiced Lamb Filling

Spiced Lamb Filling

Ground lamb simmered with warm spices until rich, savory, and ready to fill.

Total 40 min Makes 4 cups Calories 265/serving

Dietary

Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts, Red meat

This versatile filling combines ground lamb with cumin, cinnamon, and allspice for a fragrant, Middle Eastern-inspired base. Use it to stuff pastries, flatbreads, stuffed vegetables, or layer into a pie. The long simmer concentrates the flavors and renders the meat tender enough to shred into every bite.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 pounds ground lamb
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • 1/4 cup pine nuts
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water

Method

  1. Heat the olive oil in a 9-inch skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent.

  2. Add the garlic and cook, stirring, until fragrant.

  3. Add the ground lamb, breaking it up with a spatula, and cook until browned, stirring frequently.

  4. Drain excess fat from the skillet if there is more than a thin coating on the bottom.

  5. Stir in the cumin, cinnamon, allspice, coriander, cayenne, salt, and black pepper until the meat is evenly coated.

  6. Add the tomato paste and water, stirring to combine, then reduce heat to low and simmer uncovered, stirring occasionally, until the liquid has mostly absorbed and the mixture is thick.

  7. Stir in the pine nuts and parsley, and cook for 2 minutes more to warm through.

  8. Taste and adjust seasoning with additional salt and pepper as needed. Cool slightly before using as a filling.

Rate this recipe

★ 3.4 (1)

Spiced Lamb Filling

This versatile filling combines ground lamb with cumin, cinnamon, and allspice for a fragrant, Middle Eastern-inspired base. Use it to stuff pastries, flatbreads, stuffed vegetables, or layer into a pie. The long simmer concentrates the flavors and renders the meat tender enough to shred into every bite.

40 min 4 cups 265 cal

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 pounds ground lamb
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • 1/4 cup pine nuts
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water

Method

  1. 1

    Heat the olive oil in a 9-inch skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent.

  2. 2

    Add the garlic and cook, stirring, until fragrant.

  3. 3

    Add the ground lamb, breaking it up with a spatula, and cook until browned, stirring frequently.

  4. 4

    Drain excess fat from the skillet if there is more than a thin coating on the bottom.

  5. 5

    Stir in the cumin, cinnamon, allspice, coriander, cayenne, salt, and black pepper until the meat is evenly coated.

  6. 6

    Add the tomato paste and water, stirring to combine, then reduce heat to low and simmer uncovered, stirring occasionally, until the liquid has mostly absorbed and the mixture is thick.

  7. 7

    Stir in the pine nuts and parsley, and cook for 2 minutes more to warm through.

  8. 8

    Taste and adjust seasoning with additional salt and pepper as needed. Cool slightly before using as a filling.