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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

Shemin’s Mild Curry Paste brings together a carefully balanced mix of spices to create a warm, aromatic curry without the heat. Made using our family recipe, it’s perfect for mild, comforting dishes that are full of flavour and easy to enjoy any day of the week. A simple way to cook delicious, family-friendly curries at home.
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(38)
Mild Mild

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

Great product and my cooking would not be same if I didn't have It. Thank you

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tik Verified curry lover

Always good 😊

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tik Verified curry lover

Super flavours - we are addicted! Particularly love the curry pastes and sauces. Mango chutney is so delicious.

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tik Verified curry lover

I have been using these curry pastes for a long time. They are so good, I'm never without them in my fridge or freezer

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tik Verified curry lover

I have been using Shemins Pastes for years. Effortless cooking with delicious results . Thank you x

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tik Verified curry lover

Live your food. Thank you for making home curries beautiful.

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tik Verified curry lover

I was disappointed that you do not sell Lime Pickle !

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tik Verified curry lover

Great as usual

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tik Verified curry lover

Great recipe

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tik Verified curry lover

My husband enjoys all the pickles but we have to buy Lime pickle elsewhere. Is this something that might be offered in the future.

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