Minced Lamb Filling
This minced lamb filling is a rich and spiced option perfect for samosas, sandwiches, and more. Quick to prepare and versatile for any meal.
Ingredients
For the filling
- 500 g minced lamb (lean or 80/20) Lean will be less greasy; 80/20 gives richer flavor.
- 1 unit onion, finely chopped Red or yellow.
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 unit green chilies, chopped Adjust to taste.
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- to taste unit Salt
- 1 tablespoon fresh cilantro, chopped Optional.
- 2 tablespoons oil (vegetable, canola, or light olive oil)
Instructions
Cooking
- Heat 2 tablespoons of oil in a skillet over medium heat.
- Add the finely chopped onion and fry, stirring occasionally, until it turns golden brown (about 6–8 minutes).
- Add the minced garlic, grated ginger, and chopped green chilies. Sauté for 1–2 minutes until fragrant.
- Increase the heat to medium-high and add the minced lamb. Break it up with your spoon and cook until browned and no pink remains.
- Stir in the cumin powder, coriander powder, garam masala, and salt to taste. Mix thoroughly so the spices coat the meat.
- Cook for another 5–7 minutes, stirring occasionally, until the lamb is fully cooked and excess moisture has evaporated.
- Remove from the heat and stir in chopped fresh cilantro if using.
- Use immediately as a filling for samosas, spring rolls, sandwiches, or keep refrigerated for later use.
Notes
Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Thaw overnight and reheat gently.