Ingredients:

  • 1 lb ground lamb
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over medium heat. Add the diced onion and olive oil if needed. Cook for 4–5 minutes until onions are translucent and golden. Stir in minced garlic and cook for 30 seconds until fragrant.
  2. Increase heat to medium-high. Add ground lamb to the pan. Let the meat sear undisturbed for 3 minutes to develop a deep brown crust. Break the meat apart with a spoon and cook until no longer pink.
  3. Clear a small space in the center of the pan. Add cumin, coriander, cinnamon, smoked paprika, salt, and pepper. Stir spices into the lamb fat for 60 seconds until toasted and aromatic.
  4. Remove the pan from the heat. Stir in fresh lemon juice and chopped parsley, allowing the residual heat to incorporate the ingredients.