Ground lamb is great in everything from British shepherd's pies to boldly spiced Middle Eastern kofta. Swap it into any recipe that calls for ground beef and instantly add an earthy, gamey flavor.

This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice. The smoky sauce and mix of spices in this meatball ...

Our best recipe for moussaka has layers of eggplant, rich tomato sauce with ground lamb, and a pillowy, bronzed béchamel top. Plus: It can be made ahead. With its keema-inspired ground-lamb ...

this grain bowl recipe written with recipe developer Michelle McGlinn veers from the norm and offers a way to use ground lamb ...

Process until the spices are finely ground. Mix the lemon juice and ... Scrape off most of the marinade. If cooking indoors, lay the lamb fatty side-down on a lightly oiled tray large enough ...

made with Harmony Fields ground lamb, local Cairnspring Mills flour and Boldly Grown onions, garlic and cabbage, are a simple rustic recipe that packs big flavor and is easy to pack as a meal on ...

Finely grate the garlic over the top and season with the ground coriander ... shredding the lamb into small pieces. Mix the shredded lamb back into the cooking juices and onion, stirring until ...

To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée. To cook the lamb, heat the oil in a large heavy-based casserole.