This ground lamb bowl is nourishing, packed with flavor, and on the table in 30 minutes with just one pan and 10 ingredients.
Jump to:
Key Recipe Info
Total time: 30 minutes
Serves: 4 people
Calories: 476 kcal
Recipe Type: Main Course
Ingredient Highlights: Ground lamb, zucchini, tahini, pomegranate seeds, Mediterranean spices
Perfect for: Speedy lunches and dinners, meal prep, and making ahead
Cleanup: Super easy, one-pot
Super tasty seasoned lamb mince with diced zucchini, topped with a creamy tahini sauce, juicy pomegranate seeds, and refreshing cucumber slices. Serve it over rice, couscous, or orzo for a complete meal. It's also a great make-ahead dinner. I like to cook extra so I've got tasty lunches and dinners sorted for the rest of the week.
If you love bowl recipes, try my Harissa Chicken Bowls, which are also great for meal prep and just as versatile. For more ways to use ground lamb, my Lamb Keema Rice is ready in 20 minutes with fragrant spices and cooling yogurt, or try my Ground Lamb Flatbread.
Helen's Testing Notes
After making my Harissa Chicken Bowl on repeat, I wanted something similar with lamb. The goal was balancing lamb's richness with a creamy, zesty tahini sauce, juicy pomegranate, and cool cucumber, all with minimal ingredients and cleanup.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
Ingredients:
- Ground lamb. See star ingredient section below.
- Zucchini. Diced and cooked with the lamb for extra hidden veggie goodness.
- Spices. Ground allspice, coriander, cinnamon, and cumin make the lamb fragrant and flavorful.
- Tahini. Sesame paste. The key ingredient in the drizzle sauce.
- Lemon juice. Adds acidity to the sauce, cutting through the creamy richness of the tahini.
- To serve (optional). Cooked rice, couscous, or orzo, juicy pomegranate seeds, chopped cilantro, and cucumber slices.
Star Ingredient: Ground Lamb
Ground lamb is low-cost, easy to prepare, versatile, and tastes great cooked with fragrant Mediterranean spices.
- Where to buy: Any local grocery store. Look for 15%-20% fat so it's flavorful but not overly fatty.
- Best substitutes: Ground beef works in a pinch, although it lacks that distinctive richness that really complements the other flavors in this dish
Recipe Steps
*Please read the recipe card below for full ingredients and instructions.*
Step 1: Mix all tahini sauce ingredients, adding water until you get a drizzleable consistency. Set aside.
Step 2: Heat olive oil in a large skillet over medium-high. Cook the onion 3-4 minutes until softened, add garlic and cook for 30 seconds.
Step 3: Then cook the zucchini 3-4 minutes until lightly browned.
Step 5: Stir in the ground coriander, allspice, cinnamon, cumin, and salt. Cook 1-2 minutes until fragrant and everything is evenly coated.
Step 4: Add lamb, break it up, and cook 5-7 minutes until browned.
Step 6: Serve over rice, couscous or orzo. Drizzle with tahini sauce, scatter cilantro and pomegranate seeds on top, and add cucumber on the side.
Recipe Tips
- Make extra. The seasoned lamb stores well in the fridge for lunches and dinners throughout the week, and it freezes well too.
- Use 20% fat lamb for a richer, more flavorful result.
- Make sure the fat is cooked off before adding the seasoning so the spices toast properly and coat the meat evenly.
Serving Suggestions
This is a really versatile recipe. Couscous is often my go-to because it's so easy to prepare, but rice and orzo are great options too. You could also load it into wraps with a side salad for something lighter. Refreshing elements like pomegranate seeds and cucumber are a must to balance the richness of the lamb and creamy tahini.
Recipe FAQs
Prep the tahini sauce and cook the ground lamb with zucchini and seasoning separately. Store both in the fridge for up to 4 days. Reheat the lamb on the stove or in the microwave and assemble fresh bowls throughout the week.
The cooked spiced ground lamb and zucchini freeze well for up to 3 months. I don't recommend freezing the tahini sauce as it can split when thawed.
Did you try this recipe?
It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!
Recipe Card
Ground Lamb Bowl (Mediterranean)
Ingredients
- 2 tablespoon olive oil
- 1 onion finely chopped
- 3 cloves garlic crushed
- 1 zucchini diced into ¼ inch pieces
- 1 pound (500 g) lamb mince 15%-20% fat
- ½ teaspoon ground cilantro
- ½ teaspoon ground all spice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ¼ teaspoon salt
Tahini Sauce
- 3 tablespoon tahini
- 3 tablespoon lemon juice
- ¼ teaspoon salt
- ½-1 tablespoon water
To serve (optional)
- rice or couscous
- chopped cilantro
- pomegranate seeds
- cucumber
Instructions
- Mix all tahini sauce ingredients, adding a little water at a time until it hits a drizzleable consistency. Set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add onion, cook 3-4 minutes until softened and translucent.
- Add garlic, stir 30 seconds until fragrant.
- Add zucchini, cook 3-4 minutes until just starting to brown at the edges.
- Add lamb break it up and cook 5-7 minutes until browned and no pink remains.
- Stir everything together, add ground coriander, allspice, cinnamon, cumin, and salt. Cook another 1-2 minutes until the spices are fragrant and coat everything evenly.
- Serve over rice or couscous. Drizzle with tahini sauce, scatter cilantro and pomegranate seeds on top, and serve with cucumber.
Video
Notes
- Make extra. The seasoned lamb stores well in the fridge for lunches and dinners throughout the week, and it freezes well too.
- Use 20% fat lamb for a richer, more flavorful result.
- Make sure the fat is cooked off before adding the seasoning so the spices toast properly and coat the meat evenly.
Tasty, nourishing, and so easy to throw together. I've been making these lamb bowls on repeat lately and have no plans to stop. Hope you enjoy them as much as I do!