Ground Lamb Stuffing

Ground Lamb Stuffing

  • Prep: 10 min
  • Cook Time: 17 min
  • Total: 27 min
  • Serving: 4
This is a great mixture of lamb and spices to stuff into your favorite pastry roll or hamburger bun.


  • 1 teaspoon vegetable oil
  • 1 (4 ounce) onion, finely chopped (about ¾ cup)
  • 2 garlic cloves, minced
  • 1 tablespoon minced gingerroot
  • 1 jalapeno, seeded, minced
  • 1 pound lamb shoulder or loin chop, trimmed of fat, ground.
  • ¼ cup finely chopped cilantro
  • ½ teaspoon turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon chili powder
  • Pinch cayenne
  • Pinch of salt or to taste
  • 1 cup fresh shelled peas (or frozen, thawed)
  • Juice of a lemon (about 3 tablespoons)


  1. Heat oil in a large nonstick skillet over medium heat.
  2. Cook onion, garlic, ginger and jalapeno, stirring frequently, until soft, about 4 to 5 minutes.
  3. Add ground lamb, breaking it up with a spatula, and cook, stirring frequently, until browned, about 7 to 8 minutes.
  4. Sprinkle spices over lamb and cook, stirring often, for another 1 to 2 minutes to evenly incorporate spices.
  5. Reduce heat to low and stir in peas and lemon juice. Cover skillet and cook until peas are warm and tender, about 2 to 3 minutes.
  6. Add a tablespoon or two of water if skillet bottom dries out.
  7. Remove from heat.
  8. Using a large spoon fill your favorite pastry shell, bun or pita pocket.

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