Middle Eastern Spiced Ground Lamb with Pine Nuts
Savoury spiced lamb finished with golden toasted pine nuts and fresh parsley.
Recipe Author
Riff Kitchen@riffkitchen
Middle EasternDinnerHigh Protein
Middle Eastern Spiced Ground Lamb with Pine Nuts
Savoury spiced lamb finished with golden toasted pine nuts and fresh parsley.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 15 cook
- 25 min
- servings
- 4
- effort
- Easy
Chef's note
This fast-cooking dish offers deep, complex flavours and works perfectly served with warm pita or over fluffy rice.
Method
7 steps · tap one to tick it off
Tips
Let the lamb brown before breaking it. Leave it undisturbed for a couple of minutes so it colors, then break it up. Stirred constantly, it steams grey in its own fat.
Pour off excess lamb fat. Ground lamb renders a lot of fat. Spoon off all but a little before the spices go in, so they toast rather than swim.
Move the pine nuts the moment they color. They keep browning in a hot pan and burn within seconds. Tip them onto a plate as soon as they turn golden.
Swaps
No ground allspice? A pinch each of ground cloves and nutmeg, or a little more cinnamon.
No fresh parsley? Fresh mint or cilantro.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the pine nuts separate so they stay crisp.
Freezer: 2 to 3 months for best quality. It holds up well; add fresh herbs after reheating.
Reheat: In a skillet with a splash of water, stirring until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
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Chef's note
This fast-cooking dish offers deep, complex flavours and works perfectly served with warm pita or over fluffy rice.
Instructions
Follow the steps to perfection.
Tips
Let the lamb brown before breaking it. Leave it undisturbed for a couple of minutes so it colors, then break it up. Stirred constantly, it steams grey in its own fat.
Pour off excess lamb fat. Ground lamb renders a lot of fat. Spoon off all but a little before the spices go in, so they toast rather than swim.
Move the pine nuts the moment they color. They keep browning in a hot pan and burn within seconds. Tip them onto a plate as soon as they turn golden.
Swaps
No ground allspice? A pinch each of ground cloves and nutmeg, or a little more cinnamon.
No fresh parsley? Fresh mint or cilantro.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the pine nuts separate so they stay crisp.
Freezer: 2 to 3 months for best quality. It holds up well; add fresh herbs after reheating.
Reheat: In a skillet with a splash of water, stirring until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix