Saturday, 24 April 2010

Dry Fried Spiced Minced Lamb

Made this up as a spur-of-the-moment dinner a couple of nights ago with a pack of discounted lamb mince bought for cheap from our supermarket's reduced-to-clear shelf- no snobbery in this household when it comes to meat, we survive on hoarding near-expired packs and freezing them:)

After a few minutes staring at my cupboard wondering what to chuck in with it, I settled on a few random spices, leftover raisins and a generous sprinkling of toasted coconut- the warmth and aroma of ground spices just elevates everything to a whole different level, and dried fruit is the perfect complement for lamb (particularly mince) both in flavour and texture.

As per usual, feel free to chop and change with sultanas, dried apricots, nuts or whatever floats your boat.

Dry Fried Spiced Minced Lamb
Serves 2-3 alongside rice

Brown over high heat without oil (lamb is quite fatty):
400g minced lamb
1 large onion, sliced into half rings
Few cloves garlic
Few dried chillies, crushed
1 kaffir lime leaf, cut into thin strips

Stir in:
1 tsp garam masala
1/2 tsp cumin
1/2 tsp ground coriander
Salt and pepper to taste
Generous handful of raisins
Generous handful of dessicated coconut, toasted

Stir fry until dry. Serve with rice.


  1. Got some reduced lamb lingering in the freezer, this is a genius idea, so gonna adapt it to my spicerack :) thanks

  2. This dish is similar to "Mutton Keema" in Indian cooking :) It tastes great with chappatis or pita bread.

  3. Hope it turned out Donat! :)

    Fieran- yup, keema means "mince" after all and the spices I mentioned are quintessentially Indian :)