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!


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


  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.
  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.
Serves 6

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