Upgrade your meal with spiced ground lamb and potatoes. Amazing flavors of garlic, rosemary, and cayenne pepper make lamb taste delicious! This simple, one-pot meal is great for weeknight dinners!
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Why you’ll love the ground lamb meat recipe
- Not a fan of lamb? You will be after you try this recipe. Some are put off by the lamb’s “gamey” aftertaste. With the right spices, you can elevate the flavor of lamb, removing the gamey taste.
- Guaranteed juicy, tender lamb.
- Serve a flavorful dinner in 15 minutes. Perfect for busy weeknights.
- You’ll need simple, basic ingredients.
Ingredients
- Ground lamb – Use quality ground lamb. For best results, choose lamb shoulders or leg and get them minced. Lean lamb may result in dry lamb; fat in lamb ensures flavor and juicy meat.
- Secret Ingredient – Baking soda – the age-old technique of tenderizing meat using baking soda never disappoints. Ensure you use fresh baking soda; old soda will leave an unpleasant aftertaste to the meat.
- Potatoes – use russet potatoes or golden yellow potatoes.
- Olive oil – feel free to substitute olive oil with any neutral cooking oil like canola oil.
- Onion – white onion or yellow onion can be used.
- Garlic – don’t reduce the amount.
- Rosemary – Fresh rosemary is recommended. If you don’t have access to fresh rosemary, use dried rosemary.
- Green chili or serrano peppers – I highly recommend you don’t skip peppers. If you can’t handle the heat from the serrano pepper, substitute with jalapenos, remove and discard seeds to reduce the heat.
- Turmeric – Ground turmeric not only adds color but a hint of flavor as well, and makes it healthy with anti-inflammatory benefits.
- Cayenne – adds kick to ground lamb. Feel free to substitute cayenne pepper with smoked paprika.
- Salt & Pepper. You can use homemade seasoning salt, too.
Step-by-Step Instructions
Before you start prepping, tenderize the lamb.
Step 1: Make sure to drain all the liquids from the ground lamb. Add ground lamb to a bowl, and sprinkle ¼ teaspoon of fresh baking soda over it.
Step 2: Mix well and let it rest for 10-15 minutes. Prep all the ingredients while the lamb rests.
Step 3: In a large skillet, heat olive oil. Add cubed potatoes, ground lamb, finely diced green chili or serrano peppers, and diced onion.
Step 4: Mix everything well, and cook for 10 minutes. Stir frequently to prevent ground lamb from sticking to the pan and burning. Cook until the lamb is browned.
Step 5: Now add minced garlic, minced rosemary, ground turmeric and cayenne pepper, salt, and pepper. Stir well.
Step 6: Cover and cook for 3-5 minutes until potatoes are soft and cooked through.
Serve hot with jasmine rice or plain steamed rice.
Best Tips
- For juicy, flavorful meat, choose ground lamb with an 80/20 fat ratio.
- Don’t skip tenderizing ground lamb with baking soda. A very small amount of baking soda is used, so there won’t be any aftertaste.
- Stay away from old baking soda, it will leave an unpleasant aftertaste.
- If ground lamb renders more fat (ground lamb that has more than 20% fat), you can scoop off some of the rendered fat from the pan, or brown ground lamb first in a hot pan, remove the browned meat to a kitchen paper towel to remove the grease.
Serving Suggestions
Serve this spiced ground lamb over jasmine rice or steamed rice with a simple chopped salad on the side.
Lamb stuffed inside pita bread or lavash is another way to enjoy it.
Storing
Any leftover ground lamb with potatoes can be stored in an air-tight container inside the refrigerator for 2-4 days.
Freeze – for longer storage, freeze individual portions in freezer-friendly zip lock bags and store in the freezer for up to 3 months.
To serve frozen lamb and potatoes, thaw overnight in the refrigerator. Reheat in the microwave or on the stovetop with a splash of water. Serve hot.
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📋Spiced Ground Lamb with Potatoes
Ingredients
- 1 lb ground lamb choose lamb shoulders or leg with 80/20 fat
- ¼ teaspoon baking soda
- 1 ½ tablespoons olive oil or neutral cooking oil such as canola oil
- 3 potatoes diced into cubes
- 1 green chili or serrano pepper
- 1 white onion or yellow onion diced
- 3 tablespoons garlic minced
- 2 tablespoons fresh rosemary minced
- ¼ teaspoon pepper
- 1 teaspoon salt adjust to taste
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper or smoked paprika
Instructions
- Before you start, let’s tenderize the lamb.
- Make sure to drain all the liquids from the ground lamb. Add ground lamb to a bowl, and sprinkle ¼ teaspoon of fresh baking soda over it. Mix well and let it rest for 10-15 minutes.
- Prep all the ingredients while the lamb rests.
- In a large skillet, heat olive oil. Add cubed potatoes, ground lamb, finely diced green chili or serrano peppers, and diced onion.
- Mix everything well, and cook for 10 minutes. Stir frequently to prevent ground lamb from sticking to the pan and burning. Cook until the lamb is browned.
- Now add minced garlic, minced rosemary, ground turmeric and cayenne pepper, salt, and pepper. Stir well. Cover and cook for 3-5 minutes until potatoes are soft and cooked through.
- Serve hot with jasmine rice or plain steamed rice.
Video
Notes
- For juicy, flavorful meat, choose ground lamb with an 80/20 fat ratio.
- Don’t skip tenderizing ground lamb with baking soda. A very small amount of baking soda is used, so there won’t be any aftertaste.
- Stay away from old baking soda, it will leave an unpleasant aftertaste.
- If ground lamb renders more fat (ground lamb that has more than 20% fat), you can scoop off some of the rendered fat from the pan, or brown ground lamb first in a hot pan, remove the browned meat to a kitchen paper towel to remove the grease.
Nutrition
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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