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Middle Eastern Style Lamb Quinoa

This recipe is bursting with fragrant spices, fresh herbs, spicy mince, and is topped with a delicious feta and quinoa crumble. Add the pop of fresh pomegranate and you’ve got yourself a showstopper!

Serves

6

The star of the show

Gluten free
Shemin's Mild Curry Paste
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Shemin's Mild Indian Curry Paste

A gently spiced curry paste made using our family recipe and carefully balanced spices. Warm, aromatic and full of flavour without heat, allowing the natural spices to shine. Perfect for comforting homemade curries the whole family can enjoy.
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(38)
Mild Mild
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Gluten free Dairy free
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(66)
spice-iconMedium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking. 

Ingredients

For the quinoa crumble

  • 240g uncooked quinoa
  • 500ml water
  • 2 tbsp olive oil
  • 200g feta, crumbled
  • zest 1 lemon
  • handful fresh mint, chopped
  • handful fresh parsley, chopped
  • pomegranate seeds

How to make Middle Eastern Style Lamb Quinoa

  1. Heat the oven to 190°C / Gas Mark 5.
  2. Fry the mince without oil in a non-stick frying pan, breaking it up as it browns. Transfer to a colander, set over a bowl to drain.
  3. Wipe the pan with kitchen paper and add 2 tbsp olive oil. Cook the onions over a low heat for 10 minutes or until softened.
  4. Add Shemin’s Indian Curry Paste with a splash of water and cook on a low heat for 2 minutes.
  5. Return the mince to the pan (discard the drained juices) and pour in the passata and 100ml water. Simmer on a medium to low heat for about 20 minutes, lid off, stirring occasionally, until the mixture is thick and saucy. Taste and season.
  6. Meanwhile cook your quinoa by adding it to the pan with 500ml cold water and bring to the boil. When boiling, put the lid on and simmer until the water has evaporated. Alternatively cook according to the pack instructions.
  7. When ready, fluff up with a fork and stir in the olive oil, feta, lemon zest and most of the herbs (save some for the garnish). Taste and season.
  8. Pour the lamb mixture into an ovenproof dish and spoon over the quinoa crumble. Cook for 20-25 minutes until the topping is golden and the sauce is bubbling.
  9. Remove from the oven and scatter over the top the remaining herbs and pomegranate seeds. Serve with vegetables.

Tips

Tips:
  1. If you have some wine open (red or white), add a glug to the pan in step 5.
  2. If you’re not keen on lamb mince, you can use beef mince instead
  3. For a vegetarian version, you can use a mincemeat substitute like Quorn.

Loved by curry enthusiast globally

tik Verified curry lover

Love love love Shemin's curry pastes. Best in the world and easy quick cooiking and always delicious result. Thank you!!!!

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tik Verified curry lover

First class!

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tik Verified curry lover

My last order of Madras sauce was wonderful! Time for More. Will report on the paste and breads, pretty sure they will be excellent. I think I might be addicted…

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tik Verified curry lover

Best curry ever and so quick and easy to make dinner with. And very fresh ingredients. Thank you all at Shemins

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tik Verified curry lover

Love Shemins pastes. Perfect curries. The best for home made curries.

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tik Verified curry lover

Excellent

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tik Verified curry lover

I love Shemins right from the start on James Martin show. Jamie is great

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