Chilli Cumin Lamb

Fried minced lamb with a little garlic and a lot of spices. And tossed in some pomegranate molasses was the final magical flourish. Serve this tasty lamb dish as part of a mezze style spread. It works well with hummus, caramelised onions, a green salad, arabic breads and a few chips.

Adapted from a recipe in The Guardian by The Kitchen Cooperative


  • 4 tablespoons olive oil
  • 2 tablespoons ground cumin
  • ¾ - 1 tablespoon chilli flakes (depending on how hot you like it)
  • 2 fat garlic cloves, finely minced
  • 700g (1½lbs) lean lamb mince
  • salt and pepper
  • 2 tablespoons pomegranate molasses
  • a handful of pomegranate seeds
  • a small handful of parsley, finely chopped


  1. Heat a large frying pan on a low heat and add the olive oil.
  2. When the oil is warm add the cumin and the chilli flakes to the pan and stir for a few seconds until the cumin begins to smell fragrant. Now add the garlic and stir over the heat for a few seconds.
  3. Tip the lamb into the pan and turn the heat up high. Season with salt and pepper and fry the lamb, stirring often until it is browned and cooked through. This will probably take about 4 minutes.
  4. Stir in the pomegranate molasses and remove from the heat.
  5. Sprinkle the lamb with the pomegranate seeds and a sprinkling of chopped parsley before serving as part of a mezze style spread.

Keywords: sandwiches, sharing, mezze