Description
This flavorful ground lamb recipe fills the kitchen with incredible aromas as it simmers, promising a meal that’s both comforting and exciting. Perfect for busy families seeking healthy, high-protein meals, it offers a fantastic alternative to your usual rotation.
Ingredients
- 1.1 pounds lean ground lamb
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.25 teaspoon black pepper
- 1 tablespoon sumac, plus extra for garnish
- 1 tablespoon tomato paste
- 0.5 cup vegetable broth
- 0.25 cup alcohol-free pomegranate molasses
- 1 teaspoon dried mint
- 0.5 teaspoon salt, or to taste
- 2 tablespoons pine nuts, toasted
- 0.5 cup fresh mint leaves, roughly chopped, plus sprigs for garnish
Instructions
- Brown the Lamb: In a large 10-inch skillet over medium-high heat, warm 1 tablespoon (15 ml) of olive oil. Add 1.1 pounds (500 grams) of ground lamb, breaking it apart with a spoon. Cook until deeply browned and no pink remains, about 8-10 minutes. Drain any excess fat and set the cooked lamb aside.
- Sauté Aromatics: Reduce the heat to medium in the same skillet. Add the finely diced medium yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in 2 cloves of minced garlic and cook for just 1 minute until wonderfully fragrant.
- Build the Flavor: Stir in 1 teaspoon (5 ml) ground cumin, 0.5 teaspoon (2.5 ml) ground coriander, 0.25 teaspoon (1.25 ml) black pepper, 1 tablespoon (15 ml) sumac, and 1 tablespoon (15 ml) tomato paste. Cook for 2 minutes, stirring constantly, allowing the spices to toast and the tomato paste to deepen. (If the mixture seems too dry, a tiny splash of vegetable broth helps prevent scorching.)
- Simmer the Sauce: Return the browned lamb to the skillet. Pour in 0.5 cup (120 ml) vegetable broth and 0.25 cup (60 ml) alcohol-free pomegranate molasses. Stir well, making sure to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- Finish the Glaze: Add 1 teaspoon (5 ml) dried mint and 0.5 teaspoon (2.5 ml) salt to the skillet. Continue to simmer, uncovered, for 10-12 minutes. The liquid will reduce, thickening into a glossy glaze. Taste and adjust seasoning as needed.
- Toast Pine Nuts: While the lamb simmers, toast 2 tablespoons (30 ml) pine nuts. In a small, dry skillet over medium-low heat, add the pine nuts. Toast them for 3-5 minutes until they turn golden brown and smell deliciously nutty. Shake the pan frequently to avoid burning.
- Add Fresh Mint: Remove the skillet with the lamb from the heat. Stir in the roughly chopped 0.5 cup (30 grams) fresh mint leaves. The residual heat will gently wilt the mint, releasing its vibrant aroma and infusing the dish with freshness.
- Plate and Garnish: Spoon the glossy, spiced ground lamb onto your favorite serving plate. Sprinkle generously with the toasted pine nuts. For an extra touch of elegance and flavor, arrange a few fresh mint sprigs artfully on top and dust lightly with an extra pinch of sumac.
Notes
This recipe can be made healthier by using grass-fed lamb and organic vegetables. For variations, consider adding a pinch of cinnamon, a squeeze of fresh lemon juice for brightness, or red pepper flakes for a subtle kick. Frozen chopped onion and pre-minced garlic can save prep time. Adjust spices to your family’s preferences (e.g., more cumin for a bolder flavor). If the glaze becomes too thick, stir in a splash more vegetable broth (1-2 tablespoons at a time). If it’s too thin after simmering, uncover and increase the heat slightly, allowing it to reduce further for a few extra minutes. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 120 g
- Calories: 320 calories
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: easy dinner, ground lamb, Middle Eastern, healthy, high-protein, weeknight meal, skillet, savory, pomegranate, mint