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Lamb Recipes Guide - Leena Spices

Leena Spices

Lamb Recipes Guide




Lamb Recipes

You will find many lamb recipes here. We keep adding. Please keep visiting for more. 




✅500 gm ground lamb

✅200 gm basmati or long grain rice

✅½  kg herbs (parsley, mint, coriander, spring onion ends)

✅200 gm split peas

✅3 to 4 tsp fresh lime juice

✅2 tsp marjoram

✅2 tsp Leena Advieh Persian Spice

✅1 tsp dried mint

✅2 large onions

✅Olive oil

✅Salt to taste

✅Black pepper to taste


Peel and slice one onion and fry in oil until slightly golden. Add 4 to 5 glasses of water, split peas, salt and pepper, and cook over low heat for about 10 minutes. Add rice and cook for a further 15 to 20 minutes.

Peel and grate the other onion. Add salt, pepper and Advieh spice to the ground lamb and mix well. Shape into small balls and add to the cooked rice. Add finely chopped herbs and cook for a further 15 to 20 minutes. Add in lime juice and marjoram. Mix well and cook for a few more minutes. Fry mint in oil (if fresh mint is used, it should be finely chopped before frying). Add mint on top. Serve.




✅500 gm boneless lamb cut into strips

✅4 tbsp cooking oil

✅2 onions, thinly sliced

✅1 tsp salt (optional)

✅½ tsp freshly ground pepper

✅½ tsp ground cinnamon

✅½ tsp Leena Baharat Spice

✅1 tbsp fresh lemon juice

✅½ tsp saffron threads

✅3 cooking apples

✅1 cup pitted, dried cherries


Heat oil in the frying pan. Add onions and fry on medium heat for 5 minutes until light brown. Add lamb and fry until golden brown for 10 to 15 minutes. Add salt, pepper, Baharat spice and cinnamon. Add 2 cups of water, lemon juice, saffron and boil. Cover and cook for 20 to 25 minutes over low heat. Peel, core and cut the apples into cubes. Heat 2 tbsp of oil in a large pan and fry apples for about 15 minutes, until golden brown. Heat oven at 180°C, Transfer the cooked lamb (Khoresht) in an oven proof dish. Put apples and cherries on top. Cover and bake 30 to 40 minutes, until the apples and meat are tender and cooked according to your liking.. You can add more lemon juice to your taste. Serve hot with steamed rice.

Instead of dried cherries, 1 cup of yellow split peas can be used. Cook split peas in 2 cups of water for 25 to 30 minutes. Drain and add to the baking dish along with lamb.




✅450 gm boneless lamb, cubed

✅1 litre or 4 cups lamb stock or water

✅½ cup black-eyed beans, soaked overnight

✅1 onion, chopped

✅2 garlic cloves, crushed

✅2½ tbsp tomato puree (paste)

✅1½ tsp dried thyme

✅1½ tsp vegetable oil

✅ 1½ tsp Leena Berbere Spice

✅½ tsp black pepper

✅100 gm pumpkin flesh, chopped

✅Salt to taste

✅Little hot pepper sauce (optional)


Put lamb in a large pan with stock or water and bring to boil. Cover and simmer for 45 minutes until lamb is tender. Add drained black-eyed beans and cook for about 30 minutes. Add onion, garlic, tomato paste, thyme, oil, berbere spice, black pepper, hot pepper sauce, salt and cook for further 15 minutes, until the beans are tender. Add pumpkin and cook for further 10 minutes, until the pumpkin is very soft. Serve with boiled yam and sweet potatoes.





✅1 kg leg of lamb, boned

✅2 cloves garlic, crushed

✅3 tbsp butter

✅¾ lamb stock or chicken stock

✅1 tbsp corn flour

✅1 tbsp apricot jam

✅Salt and black pepper to taste

For Stuffing

✅1 fresh green chilli, seeded

✅2 shallots

✅1 garlic clove

✅1 bunch fresh coriander (cilantro)

✅Sprig of fresh parsley

✅2 tbsp butter

✅2 tsp ground cumin

✅½ tsp ground cinnamon

✅2 tsp Leena Mixed Spice

✅¾ cup cooked long grain rice

✅2 tsp pine nuts


Preheat the oven to 200°c and then make stuffing. Put chilli, shallots, garlic, coriander and parsley in a food processer and process until finely chopped. Melt butter in a small frying pan and fry the shallot and herb mixture for 2 to 3 minutes. Add cinnamon and cumin. Add cooked rice in a bowl with pine nuts and then stir the contents in the pan. Season with salt and pepper.

Marinate meat with salt, pepper and mixed spice. Slit the meat lengthwise and spread the stuffing evenly. Put prepared lamb in a roasting pan and roast for 20 to 25 minutes, then reduce the oven temperature to 180°c and roast for further 1½ to 2 hours, basting occasionally with the juices from the pan. Blend the corn flour with 2 tbsp water and add to the roasting pan with the apricot jam. Bring to boil. Strain the sauce into a serving jug and serve with stuffed lamb.




✅Olive oil

✅1 red onion finely chopped

✅2 cloves garlic crushed

✅500 gm lamb mince

✅2 tsp Leena Kebab Spice

✅1 egg, lightly beaten

✅2 tbsp breadcrumbs

✅Salt and pepper to taste


Heat oil. Add onions and crushed garlic. Cook until light brown. In a bowl add fried onions, garlic, lamb mince, kebab spice, egg, breadcrumbs, salt and pepper. Mix well. Refrigerate for 30 minutes. Mould lamb mixture into sausage shapes and thread into metal skewers. Cook the skewers on a heated, greased barbeque plate or under a pre heated grill for about 10 minutes, turning occasionally, until browned and cooked. Serve with cucumber yoghurt and pita bread.




✅1 large eggplant, cut into cubes

✅2 tsp Leena Moroccan seasoning

✅¼ tsp ground chilli (optional)

✅600 gm diced lamb

✅2 tbsp olive oil

✅2 cloves garlic, finely chopped

✅2 tbsp fresh ginger, grated

✅400 gm tin whole peeled tomatoes in juice

✅1 tsp white vinegar

✅400 gm can chick peas, drained

✅Juice of 1 lime

✅1 tbsp fresh coriander chopped

 ✅Salt to taste


Add moroccan seasoning and diced lamb in a bowl and mix well. Heat oil in a frying pan. Add eggplant and garlic and stir until eggplant is golden brown. Add grated ginger and diced lamb and stir well. When lamb has browned, add canned tomatoes, salt and white vinegar followed by the drained chickpeas. Cover and leave to simmer for 30 minutes, stirring occasionally. Top with fresh coriander and lime juice.



✅500 gm lamb mince

✅2 Tbsp tomato puree

✅2 tsp natural thick yogurt

✅½ cup dried breadcrumbs

✅1 tbsp oil

✅1 ½ tsp Leena Meatball Masala

✅6 traditional chapatti wraps

✅3 cup baby spinach leaves

✅1 small red onion, finely sliced

✅Salt to taste


Add mince, yoghurt, breadcrumbs, meatball masala and salt in a bowl. Mix well. Roll mixture into walnut size balls. Heat 1 tbsp oil in a frying pan over medium heat. Cook meatballs turning often until browned. Add tomato puree and cook for 5 minutes. Meanwhile, heat chapatti wraps according to packet instructions. Top each one in the middle with spinach leaves and red onion and coriander yogurt. Divide meat balls and sauce between wraps and roll up, to secure.




✅2.6 kg leg of lamb

✅3 tbsp dried rosemary leaves

✅3 tsp Leena Roast Meat Seasoning

✅2 tbsp each honey and wholegrain mustard

✅1 lemon, sliced

✅Salt to taste


Pre-heat the oven to 220°C (200°C fan forced). Marinate lamb with olive oil, sea salt and cracked pepper. Place into a large roasting tray. Place into the oven and bake or 45 minutes.

Meanwhile, in a small bowl, combine rosemary, honey mustard, roast meat seasoning and salt. Remove lamb from the oven after 45 minutes. Add the above mixture and lemon slices over the top. Return to the oven for further 30 minutes. Remove lamb, cover loosely with foil and allow to rest for 20 minutes. Slice and serve with lamb gravy, roasted garlic potatoes and baby carrots and broccoli.




✅1 kg lamb (leg pieces)

✅½ kg Basmati rice

✅2 cups plain yoghurt

✅2 medium sized onions, sliced

✅1 tbsp crushed garlic

✅2 tsp chilli powder

✅2 tsp Leena Biryani Masala

✅1 tsp saffron or colour

✅½ cup oil

✅½ cup milk

✅2 tbsp cashews, crushed

✅2 tsp poppy seeds

✅2 tbsp dried coconut

✅Salt to taste

✅Dry fruits (optional)


Wash and soak rice for an hour. Boil it with salt, till done. Drain the rice and keep it aside. Marinate the lamb with salt, yoghurt, ginger, garlic, mint leaves and biryani masala. Keep aside for an hour. Heat oil in pressure cooker and fry onions till brown in colour. Keep aside. In remaining oil, add marinated lamb pieces, fry a bit. Add 1 cup of water and cook until the meat is tender. In a tight lid pot, arrange alternate layers of rice, meat and onions. There should be three layers. Mix saffron with milk and pour on top of rice. Add dry fruits and put a little ghee or butter, cover the pot and cook on a very low heat for 20 to30 minutes. Serve hot with yoghurt and salad.




For the Burgers

✅450 gm lamb mince

✅2 onions, finely chopped

✅1 egg, beaten

✅Salt and black pepper to taste

✅2 tbsp oil

✅4 baps

✅A few lettuce leaves

✅2 tsp Leena Spanish Spice

For the Chilli ‘n’ Tomato Ketchup

✅1 small onion

✅1 garlic clove

✅225g ripe tomatoes

✅½ green pepper

✅1 to 2 red chillis, deseeded and finely chopped (optional)

✅1 tbsp tomato puree

✅1 tbsp white vinegar

✅1 tsp ground cloves

✅1 tbsp clear honey


Preheat the grill 10 minutes before grilling the burgers. To make chilli ‘n’ tomato ketchup, peel and crush the garlic cloves. Peel tomatoes, deseed and chop. Deseed and finely chop the green pepper. Place chopped onions, garlic, tomatoes and pepper in a small pan. Add chillis, tomato puree, vinegar and cloves, then, place over gentle heat and stir in the honey. Simmer gently for 40 minutes or until mixture forms the consistency of chutney.

For burgers

In a bowl, mix lamb mince, Spanish spice, chopped onions, salt pepper and beaten egg. Mix well and shape into burgers. Lightly, brush the burgers with little oil and cook in the grill for 5 to 10 minutes until cooked on both sides. Peel and slice the remaining onion, fry gently for 5 to 8 minutes, split baps in half and toast lightly. Sandwich lettuce, cooked burgers, onions and little ketchup between the baps, and serve.




✅200 gm lettuce leaves

✅1 punnet cherry tomatoes, halved

✅1 cucumber, cut into 1 cm slices

✅½ cup mint and coriander leaves 

✅1 tsp peanut oil

✅500 gm lamb mince

✅4 spring onions, finely sliced

✅2 tsp Leena Thai Red Curry Spice

✅1 large green chilli, seeded and sliced (optional)

✅2 tsp ginger, grated

✅2 tbsp lime juice

✅1 tbsp fish sauce

✅Salt to taste


Toss together lettuce leaves, tomatoes, cucumber and chopped herbs. Cover and keep aside. Heat a non-stick frying pan over high heat, add oil and mince and cook for 10 minutes. Add spring onions, chilli and ginger, and cook for a further 5 minutes. Add limejuice, fish sauce and Thai red spice. Divide the salad into bowls and top each with a portion of mince. Garnish with chopped chilli and serve with lime wedges.





✅1 tsp  oil

✅500 gm lamb stir-fry strips

✅1/3 cup hoisin sauce

✅2 tsp plum sauce

✅2 tsp Leena Chinese Five Spice Blend

✅¼ cup roasted cashews, chopped

✅4 green spring onions, sliced thinly

✅Small red or green cabbage leaves

✅1 medium carrot, grated

✅Salt to taste


Heat oil in a wok. Add lamb and stir-fry until cooked. Remove from wok and drain on absorbent paper. Add hoisin and plum sauce to the wok and cook for 2 minutes until the sauce is thick. Add lamb, cashew and half spring onions to wok. Cook for five minutes and keep aside.

Divide mixture among cabbage leaves. Top with carrot and remaining spring onions, or toppings of your choice.





✅500 gm lamb boneless pieces

✅2 medium onions chopped lengthwise

✅1 cup curd

✅1 cup oil

✅1 tsp crushed garlic

✅1 tsp grated ginger

✅2 tsp Leena Dhansak Masala

✅2 tsp chilli powder (optional)

✅½ tsp turmeric powder

✅1 tbsp coriander leaves

✅Salt to taste

✅¼ tsp saffron (optional)


Marinate lamb with curd, garlic, ginger, chilli powder and turmeric. Keep aside. Heat oil in a pan. Add the chopped onions and fry till brown. Drain and remove the onions. In the same oil, add the marinated meat and stir for few minutes. Add ½ cup of water and cook till the meat is tender. Cook further until oil seperates. oil separates. Add dhansak spice.  Fry for a few minutes, then add previously fried onions. Add ¼ teaspoon saffron and cook for a further 5 minutes. Serve with rice.





 ✅2 lamb back straps

✅2 tsp Leena Moroccan seasoning

✅1 large red onion, sliced

✅½ cup dried apricots, chopped

✅2 chicken stock cubes

✅Salt and pepper to taste


Toss lamb back straps in Moroccan seasoning to coat lightly. Add the seasoned lamb to a heated, lightly oiled, large non-stick fry pan and cook for about 3 minutes each side or until cooked to your liking. Remove from pan and keep aside. Add onion to the same pan, sauté until light brown. Add dried apricots and 2 cups long-grain rice. Stir and cook for five minutes. Dissolve stock cubes in 1 liter hot water, add hot stock to pan and bring to boil. Reduce heat and simmer uncovered stirring occasionally for 15 minutes or until the liquid has been absorbed and rice is tender. Slice lamb and add to the rice. Cook for a couple of minutes. Garnish with mint and coriander. Serve hot.

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