Arabian lamb mince

    20 min

    Mince is an all-time useful standby – quick to cook and adaptable. Try this fast, spicy way make something exciting out of lamb mince. Serve in warmed flatbreads with shredded crisp lettuce leaves and a spoonful of minted plain yoghurt.

    70 people made this

    Serves: 4 

    • 500g lean minced lamb
    • 2 crushed garlic cloves
    • 1 large chopped onion
    • 1 tablespoon Baharat spice mix
    • 100g raisins or sultanas
    • 2 tomatoes, chopped
    • 1 tablespoon tomato purée
    • 1 tablespoon chopped fresh mint
    • salt and ground black pepper

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large, wide pan, dry-fry the minced lamb with garlic and onion until lightly browned, about 3 minutes.
    2. Stir in the Baharat spice mix and cook for 1 minute. Add the raisins or sultanas, tomatoes, tomato purée and mint. Season with salt and pepper and cook, uncovered, over a medium heat for 5 minutes, stirring occasionally.


    Baharat is a North African spice mix. It is now becoming easily available, but if you are unable to find it you can use 1 1/2 tsp harissa paste, or 1 tbsp Moroccan ras-el-hanout spice mix or Tunisian tabil spice.

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    Reviews in English (10)


    Altered ingredient amounts. A popular recipe for baharat is a mixture of the following finely ground ingredients: 4 parts black pepper 3 parts coriander seeds 3 parts cinnamon 3 parts cloves 4 parts cumin seeds 1 part cardamom pods 3 parts nutmeg 6 parts paprika Dried and pulverised kaffir lime leaves can also be added to taste. The mixture can be rubbed into meat or mixed with olive oil and lime juice to form a marinade.  -  22 Mar 2011


    Used different ingredients. Substituted 2tsp of harissa paste (which I had in the cupboard) for the baharat spice, which I didn't have and served it with couscous  -  18 Oct 2009


    Used different ingredients. I would think about substituting chopped dates and/or apricots instead of the vine fruits by way of a change.  -  07 Oct 2010