lamb mince recipes!

ubamother

lamb kebabs - generally I squidge crushed garlic, salt and pepper, ground coriander, ground cumin, chopped chilli, lemon juice together with the lamb, and a bit of semolina or flour if a bit wet, roll into balls/sausages/burger shapes, chill and then grill/fry - serve with salad and pittas, or however you fancy. Any ingredients you like/don't like/don't have just substitute for what you do

robpw2

lamb burgers ..mm

Oliver27

One of my favorites is this moussaka recipe
http://www.bbc.co.uk/food/recipes/database/moussaka_70308.shtml

Angelraesunshine

parsonswife8 wrote: »

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I make a lovely James Martin moussaka recipe. You would need an aubergine but you could substitute with a few sliced courgettes, I suppose.

http://www.bbc.co.uk/food/recipes/database/moussaka_71985.shtml

I also use a lamb stock cube, instead of a chicken stock cube. This recipe is really tasty.

Edited to say, you would have to juggle the recipe a bit, if you only have 250g and not 450g. I sometimes chop up some of the aubergine or courgette and mix it in with the mince, which then makes it go further, as the mince is quite rich, being lamb

i can 2nd this recipe but we dont eat aubergines so i just miss it out and add a an extra potato

Oliver27

ubamother wrote: »

lamb kebabs - generally I squidge crushed garlic, salt and pepper, ground coriander, ground cumin, chopped chilli, lemon juice together with the lamb, and a bit of semolina or flour if a bit wet, roll into balls/sausages/burger shapes, chill and then grill/fry - serve with salad and pittas, or however you fancy. Any ingredients you like/don't like/don't have just substitute for what you do

Those do sound good

misskool

i made lamb meatballs with mash last week and it was yum

250g mince, 200g mash (or thereabouts), grated carrot, grated onion, 1 medium egg.
Add salt, pepper to season and a big bunch of mint.

Leave to cool 30 minutes in the fridge and then shape to shallow fry.

To turn it into pasta sauce, crush one clove of garlic, 1 cubed courgette, some mushrooms. Fry for a few minutes. Add one can of chopped tomatoes and then simmer. Add 1 tsp balsamic vinegar, 1/2 tsp brown sugar.
Drop the meatballs in a few minutes before serving to warm through.

Penelope_Penguin

Hi there :beer: We have an older thread on what to do with lamb mince. I'll add this thread to keep the ideas together.

Penny. x

maman

Of the moussaka recipes mentioned, Delia's 'cheat' recipe is by far the easiest. I love aubergines but using the frozen ones from Asda is so simple and I don't think any more expensive than buying fresh. The layer of potatoes in the base (just like a home-made moussaka I had in Greece) also helps fill us up and absorbs some of the juices. I also throw in all sorts of other bits like mushrooms, carrots etc to the savoury lamb mix. It all helps to stretch it out and adds to our 5 a day.

Stephen_Leak

Home-made burgers with minced lamb and a little bit of mint sauce are evidently absolutely delicious.

Also, try the lamb version of Keema curry.

KEEMA* CURRY

Serves 3

INGREDIENTS

200g of new potatoes
1 clove of garlic
1cm (½ inch) piece of fresh ginger
2 onions
1 tablespoon of sunflower oil
1 teaspoon of chilli powder
250g of minced lamb or beef
200g (½ a 400g tin) of plum tomatoes**
1 teaspoon of garam masala
½ a teaspoon of turmeric
1 lamb or beef stock cube
125ml of water
50g of peas

METHOD

Wash and scrub the potatoes, and chop them into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a saucepan on a low heat. Put the chilli powder, garlic, ginger, mince, onions and potatoes into the pan. Cook for about 30 minutes until the mince is an even colour, with no pink bits. Stir frequently to stop it sticking.

Open the tin of tomatoes. Put the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.

Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the garam masala and turmeric and stir.

Crumble the stock cube into the water and pour it into the pan. Add the peas and stir. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 15 minutes. Check the water level from time to time and top up if it starts to dry out.

ADDITIONS & ALTERNATIVES

Lamb is more commonly used in India and Bangladesh. Beef is more commonly used in Pakistan. Use minced pork or turkey instead. Use fresh, frozen or tinned peas. Use tinned new potatoes. Use sweet potatoes instead of the ‘normal’ potatoes.

Both the peas and the potatoes are traditional ingredients. You can omit either, but not both. If you omit the potatoes, increase the quantity of mince and peas to compensate.

The quantity of chilli powder above makes for a medium curry. For a hot one, increase this to 1½ teaspoons.

For a mild one, add 100ml (½ a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking. Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

* Keema is Hindi for minced meat and it sounds so much more exotic than ‘Minced Meat Curry’.

** Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

Scarlett.1974

Stephen Leak - that Keema Curry sounds absolutely lovely and pretty simple too :beer:

I've been trying to find more interesting things to do with mince and after a quick check I've actually got everything on the ingredients list (apart from the tinned plum toms, I've only got normal chopped, do you think it would matter?) so am going to give this a bash one night this week :T