Madhur Jaffrey’s lemony lamb

It may look like ground beef for tacos but it sure tastes and smells better

This may not be the sexiest looking dish, but it’s fantastic, warm and spicy with a fresh citrus and mint kick. It paired well with naan, and call us rebels for mixing cuisines, a minty tabbouleh. We have a ton of fresh mint at this time of year. This recipe is another one from the wonderful cookbook my wife brought me back from England, Madhur Jaffrey’s Curry Easy. The only change I’d make is to double the cayenne pepper next time. Don’t drain any fat until the end, no matter how tempting it may be after browning the meat. Here’s her recipe.

Lemony Minced Lamb with Mint & Coriander

  • 2 tbsp olive or rapeseed oil
  • 2 cinnamon sticks
  • 4 tbsp peeled and chopped onion
  • 1 pound ground lamb
  • 2 tsp peeled, finely grated ginger
  • 3/4 tsp salt
  • 1/2 tsp cayenne pepper, or to taste
  • 4 tbsp finely chopped fresh mint
  • 4 tbsp, finely chopped fresh cilantro (coriander), leaves only
  • 2 tbsp fresh lemon juice
  • 3/4 tsp garam masala

Put oil in a frying pan over medium heat. When hot add cinnamon sticks. Let them sizzle for a few seconds. Add onion and allow to brown, stirring occasionally. Add lamb and ginger. Stir and brown for about five minutes, breaking up any chunks. Add eight ounces of water, the salt and cayenne pepper. Stir and bring to a simmer. Cover and lower the heat, simmering gently for 30-40 minutes, until meat is tender. Remove lid, add mint, cilantro, lemon juice and garam masala. Stir and cook uncovered over low heat another five minutes. Spoon out excess fat before serving.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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38 Responses to Madhur Jaffrey’s lemony lamb

  1. TasteFood says:

    I just finished dinner, and your post has succeeded in making me hungry again. Love lemon and mint, and will happily eat tabbouleh anytime!

  2. Lamb, mint, and naan. I have no problem enjoying that anyday of the week.

  3. I could live on lamb – and I’m with you on the cayenne. Never enough spice!

  4. Flora says:

    Madhur Jaffrey’s recipe books are just wonderful. Next time you’re in England I think you might love Gardener & Cook – two small shops in Sussex which sell amazing vintage cookery books.

  5. This would be wonderful with warm chapatis. Thank you.

  6. Rebel, rebel! I think it looks pretty sexy…and I haven´t even had my breakfast yet. Love Madhur Jaffrey´s recipes.

  7. Holly says:

    I saw the title of the post and knew I had to check this out quickly! I’m glad you’re enjoying the book as much as we are over the pond! Such a great indian book isn’t it. Thanks for sharing another recipe I must now check out! [Again I reiterate – please do the chicken Karahi].
    Also, do you eat cachumber? That is my favourite part of curries sometimes.
    Oh and also, do you eat lime pickle? Would love to see a homemade recipe for that that’s been tried and tested and I know how amazing you are at making food for jars – maybe that could be a future idea!

  8. ambrosiana says:

    I love lamb – it is my favorite meat. The lemon – mint addition is excellent since it gives lamb the fresh taste a summer dish should have. I loved that you add tabbouleh! And I do mix cuisines a lot, so I guess that makes me a maverick cook!

  9. witlai says:

    Im drooling,would you be a dear and pass me a napkin?;)

  10. You are making me want to go out and buy that book although not sure if I could do as good a job as you!

  11. Charles says:

    Awesome – just when I got around to ordering (and receiving) minced lamb from a UK store online (since you can’t get minced lamb in France!). I’ve been looking for a few recipes to try it out with. Something like this might be just the thing, cheers 🙂

  12. rutheh says:

    Your description of the cinnamon sticks sizzling in the oil hooked me from the start. I could smell them!
    Shared this with the people I know will enjoy reading and making this one!

  13. SimpleP says:

    Indian food is not something I’ve ventured into, but the ingredients look amazing. How about a recipe for rapeseed oil? Sounds illegal 🙂

  14. I love the combination!
    All so fresh and minty

  15. Feeding Time says:

    Wow, this looks super delicious, I can’t wait to try it!

  16. spicegirlfla says:

    I like that you guys are rebels, mixing cuisines makes a dish so more interesting! I myself have never prepared a meat dish with cinnamon; though I’m sure when I’m eating curry type dishes out it’s been made in that fashion. Keep these fun and different recipes coming!!

  17. Maureen says:

    We love lamb too and this looks delicious. I think it would pair well with tabbouleh and any kind of flat bread. Can’t wati to give it a try.

  18. ChefMom says:

    Yum! This looks amazing! We haven’t made lamb in a while either. Might be time to do that again.

  19. Alli says:

    It’s so funny you post this — I just finished “Climbing the Mango Trees” (her memoir about growing up in India) yesterday and have been craving Indian food in the worst way. I’ll definitely be searching out some of her cookbooks ASAP!

  20. Karen says:

    This lamb dish sounds great and I will take your advice on adding exta heat. I like to mix ethnic cuisines also…so many of them go well together.

  21. Sissi says:

    It has been ages since I didn’t have any lamb and I realise how I miss it. It sounds luscious and pairing it with tabouleh sounds even better!

  22. Yum, this reminds me of my kefta kabobs but just the skillet version! I love adding fun spices like cinnamon to my meat dishes. Though, I am just not a lamb person, the smell makes me sick but I’ll try this with ground beef.

  23. So delicious looking! Seriously. The multi layers of flavor and adding the naan sounds perfect.

  24. Caroline says:

    Yikes, this looks so amazing. I agree with you–definitely don’t drain the fat until the end, that’s where all of the flavor is!

  25. This recipe reminds me of a Greek recipe I once read. This Lemony Lamb definitely looks delicious. I don’t eat a lot of lamb mostly because I never know what I want to pair with it. I think I have some courage now to try this out.

  26. Colleen says:

    Sounds and looks really good!

  27. Kelly says:

    The seasonings sounds wonderful – warm, spicy, citrus and mint… I’m halfway to heaven without having had a bite!

  28. I need to make more lamb dishes because it’s the meat I’m least familiar with. Great looking dish!

  29. rsmacaalay says:

    I feel like I wanna wrap that in a freshly cooked chapati. Yummy!

  30. Christina says:

    Now this is what I am talking about! I love any dish with lamb and garam masala in it. Yummy! 😀

  31. niasunset says:

    I loved them all… They all seem so delicious! I have already so many notes from your recipes. Thank you so much, I love your blog, 🙂 Greetings and Love, nia

  32. Eva Taylor says:

    I love Madhur Jaffrey, really tasty. I saw her on Martha Stewart a lifetime ago. You should seek out Krishna Jamal’s Heart Smart flavours of India. Flavours are still there, but even better for you (Canadian Publication). My version is so stained, I need a new copy!

  33. peasepudding says:

    I have just come back from the UK and also bought another of Madhurs books, you can’t go wrong with her recipes. I was lucky enough to see her at the writers festival too in May, very charming lady

  34. Mel says:

    Yum yum sounds good – I also like that lemon is included, seeing that I have a luxurious gift of a dozen lemons to use! I look forward to giving this a try! Thanks for sharing.

  35. thequickanddirtycook says:

    Looks amazing .. I’m currently on a lamb kick right now!

  36. ChgoJohn says:

    Although I love Indian cuisine, I’ve never had the courage to try cooking any of it. This recipe seems easy enough and sounds delicious. I’ll put this on my list of YOUR recipes to try. Do you ever take a vacation?

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