Baharat Lamb
Baharat Lamb



  • 1 tbsp oil
  • 1 diced red onion
  • 75g butter
  • 500g lamb mince
  • 4 tsp baharat spice mix
  • 4 tbsp soaked raisins
  • 400g tin of chopped tomatoes
  • ½ bunch of chopped parsley
  • 3 tbsp pine nuts, toasted
  • Fried mushrooms, aubergine and flatbreads, to serve
  • Cook the red onion in the oil for about 10 mins or until lightly caramelised, then remove and set aside. Add the butter to the pan and, once foaming, add the lamb and some seasoning. Fry for 15 mins or until browned all over and slightly crisp.
  • Add the baharat mix to the lamb, then stir in the raisins and 2 tbsp of the soaking liquid. Tip in the tomatoes, stir well and cook for about 20 mins or until thickened and saucy. Season again to taste, then serve in bowls with a scattering of parsley and pine nuts, with fried mushrooms, diced fried aubergine and some flatbreads on the side.
1 hr
8 serving

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