Diced Lamb Recipes
Lamb is a fantastic choice for a variety of meals. As well as lamb roasting joints being an excellent option for a roast, lamb steaks, or lamb mince for use in mince recipes, diced lamb makes a great ingredient for a variety of dishes. Below we have put together some of our favourite recipes for diced lamb from around the world to show off this incredibly versatile meat that is extremely popular across all cultures for its tender texture and excellent flavour. Read on to find out our favourite diced lamb recipes.
Irish Lamb Stew
A classic dish, this stew is easy to make and the ultimate comfort food.
- 1kg of diced lamb
- 250g of bacon, chopped into chunks
- 5 potatoes, cubed
- 4 onions, chopped
- 4 carrots, chopped
- 1 tbsp of oil
- 2 bay leaves
- sprig of thyme
- 150g of pearl barley
- 1 litre of lamb stock
- knob of butter
- Heat up oil in a large pot to a medium heat, add bacon and fry until it starts to crisp.
- Add lamb and cook until browned on all sides.
- Remove the lamb and bacon from the pot.
- Add onions, carrots, and herbs and cook until soft.
- Return the meat to the pot and add the pearl barley. Stir thoroughly.
- Add the stock and bring to a slight boil.
- Reduce the heat and simmer for thirty minutes.
- Add in the cubed potatoes and simmer for another thirty minutes, until the meat and potatoes are tender.
Indian Lamb Bhuna
You will find a bhuna on almost every restaurant menu. Bhuna refers to the tempering of spices in oil at the start of cooking. This recipe is very simple, has few ingredients, and a well rounded flavour. The bhuna is characterised by a thick sauce made from onions and tomatoes.
- 500g of diced lamb
- 3 onions, finely chopped
- 1 tin of tomatoes
- 1 heaped tbsp of ginger garlic paste, or equivalent fresh ingredients
- 2 heaped tsp of garam masala
- 2 heaped tsp of ground cumin
- 2 heaped tsp of ground coriander#
- 1 heaped tsp of turmeric
- 1 to 2 tsp of chilli powder, to taste
- 2 tsp of salt, to taste
- 2 tbsp of oil/ghee
Optional: a touch of lemon juice, a teaspoon of ground methi (fenugreek), added salt, a teaspoon of garam masala to finish
- Heat oil in a pan to a medium heat.
- Add in spices, stir for thirty seconds.
- Add ginger garlic paste, stir for thirty seconds.
- Add in onions, make sure nothing is sticking to the bottom of the pan. Add a touch more oil or water if this happens.
- Add salt.
- Keep stirring onions until they soften.
- Add in your meat and cook until browned.
- Add in your tin of tomatoes, if you want a thicker more liquid sauce add half a mug of water.
- Simmer for 30 minutes, stirring occasionally.
- Add a touch of lemon juice and more salt to taste, if you wish.
- Serve with rice and/or chapatti.
Greek Lamb Souvlaki
These delicious Greek style lamb kebabs are delicious on their own with a side of rice, or as part of a wrap or pitta stuffed with salad and sauce. If you are a barbecue fan, these are also an excellent grilling option.
- 1kg diced lamb
- 6 tbsp of olive oil
- 4 cloves of garlic, crushed and roughly chopped
- juice of 1 lemon
- 2 red onions, roughly chopped
- 1 tsp oregano
- 1 tsp dried thyme or some fresh thyme, chopped
- 1 tsp smoked sweet paprika
- 1 tsp cumin
- salt and freshly ground pepper, to taste
- Skewers for your lamb chunks
- To make the marinade for the lamb mix the olive oil, garlic, lemon juice, herbs, spices and pepper together in a large bowl.
- Add the meat and onions and mix together thoroughly.
- Cover and place in the fridge for several hours to overnight.
- Using your skewers, thread the chunks of lamb and season with salt.
- Heat up your grill, pan, or barbecue and cook the skewers for about 15 minutes and turn several times during the cooking period.