Spicy Lamb (with the all important sauce!)

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January 8, 2014 by cucchiano

My husband infamously does not truly enjoy a meal without sauce and/or gravy. Whilst I would happily eat grilled meat and fish marinaded, dressed, plain – the husband, not so!

Therefore this is my adaptation of a recipe originally intended to be healthy lamb kebabs. I have spiced it up and added a sauce for the reasons outlined above. I served it with roasted vegetables and salad por moi and with roast vegetables plus rice for the husband.

My cooking times are not the quickest but you could get away with half the time but I wanted to let the flavours develop. You can, of course, dispense with the tomato and onion sauce and be more true to the original version of this recipe. If so serve the spiced lamb with flatbreads, salad and yoghurt swirled with harissa. Either way it’s perfect for fending off the winter nights.

Lebanese 7 spice is phenomenal – a combination of wonderful middle eastern spices.  I discovered it via a friend who is married to a Moroccan man and I use it regularly now.  It is becoming increasingly available in supermarkets within the “World Food” aisles but is also available online.  Alternatively, there are recipes available online to make your own.  It works fantastically well in curries, tagines, stews or marinades.

Ideally leave this to marinade in the fridge overnight or while you are at work – that way the hard work is done when you get in from a long day.


200-300grams of lean lamb steak (diced into chunk cubes)

Juice of 1 lemon

1 teaspoon Lebanese 7 spice

1 teaspoon ground cumin

2 pinches of ground ginger

1/4 teaspoon mixed spice

2 large pinches of dried chilli flakes

2 cloves of garlic (crushed)

1 tablespoon of tomato puree

1 lamb stock cube mixed into 200ml of water

1 onion (roughly chopped)

1 tin of chopped tomatoes

Salt and pepper to season



  1. Mix together all the spices and the garlic in the lemon juice.  Whisk to make a paste.
  2. Pour the paste over the lamb and coat well.  Add the tomato puree and combine.  Leave to marinade for at least one hour.
  3. Preheat the oven to gas mark 4.  On the hob heat an ovenproof casserole dish  and spritz with some olive oil.  Add the lamb and allow to sizzle until the lamb is browned.
  4. Add the onion and stir so it catches all the lovely flavours.  As the onion starts to colour add the tin of tomatoes and combine.  Then stir in the stock adding a little more water if the sauce is too thick.  Bring to a simmer and then remove from the heat.  Season to taste with salt and pepper.
  5. Place the lid on the casserole dish and cook for 1 to 1 1/2 hours.  Season again to taste.







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