Lebanese Lamb and Spinach Kibbeh Stir-Fry
A warm, comforting stir-fry featuring spiced ground lamb and fresh spinach, inspired by the traditional Lebanese kibbeh. Quick and simple, this dish blends aromatic Middle Eastern spices with a swift stir-fry technique, perfect for a weeknight meal that honors classic flavors.
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Overview
This Lebanese Lamb and Spinach Kibbeh Stir-Fry is a contemporary take on the beloved kibbeh dish, using spiced ground lamb sautéed quickly with fresh spinach. The medley of warm Middle Eastern spices such as cinnamon, allspice, and cumin bring traditional flavors in a simplified stir-fry format, perfect for a nourishing weeknight dinner that comes together swiftly.
Why you’ll love it
- Quick and easy: Ready in under 30 minutes, ideal for busy evenings.
- Flavorful and aromatic: Traditional Lebanese spices infuse rich complexity.
- Nutritious: Packed with protein and fresh spinach for a balanced meal.
- Versatile: Serve with rice, flatbread, or a simple salad.
Ingredient notes
- Ground Lamb: Choose fresh, medium-fat lamb for the best flavor and moisture.
- Spinach: Use fresh baby spinach leaves for tenderness and vibrant color.
- Spices: Cinnamon, allspice, cumin, and a touch of cayenne add signature kibbeh warmth and depth.
- Onion & Garlic: These build the aromatic base essential to Lebanese dishes.
- Tomato Paste: Adds umami richness and helps bind the stir-fry.
Serving & storage
Serve hot with cooked rice, bulgur, or warm pita bread. Garnish with fresh parsley or chopped mint if desired. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. This dish does not freeze well due to the fresh spinach.
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Chef tips
- Use fresh ground lamb for best flavor and food safety.
- Make sure to cook lamb thoroughly to an internal temperature of 71°C (160°F).
- Adjust cayenne pepper amount according to your preferred spice level.
- Serve with lemon wedges for a fresh zesty contrast.
Ingredients
- 500 g (1.1 lbs) ground lambfresh ground lamb, medium fat
- 150 g (5 oz) fresh baby spinachwashed and roughly chopped
- 1 medium onion (about 150 g)finely diced
- 3 clovesgarlic, minced
- 2 tbsp (30 ml) olive oilfor cooking
- 2 tbsp (30 g) tomato pasteconcentrated tomato paste
- 1 tsp ground cinnamonwarm spice
- 1 tsp ground allspicetraditional kibbeh spice
- 1 tsp ground cuminearthy spice
- 1/4 tsp cayenne pepperadjust to taste for heat
- Saltto taste
- Freshly ground black pepperto taste
- Fresh parsleychopped, optional for garnish
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Equipment
- large skillet or frying pan
- wooden spoon or spatula
- knife
- cutting board
- measuring spoons
Nutrition per serving
- Calories430
- Protein28 g
- Carbs8 g
- Fat32 g
Step-by-step
Step 1
Heat olive oil in a large skillet over medium heat.Step 2
Add diced onion and sauté until translucent and soft, about 5 minutes.Step 3
Stir in minced garlic and cook for 30 seconds until fragrant.Step 4
Add ground lamb to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 7 minutes.Step 5
Stir in tomato paste, ground cinnamon, allspice, cumin, cayenne pepper, salt, and black pepper. Cook, stirring, for 2 minutes to allow spices to bloom.Step 6
Add the chopped spinach and cook, stirring frequently, until spinach is wilted and tender, about 3 minutes.Step 7
Taste and adjust seasoning as needed. Remove from heat and let rest for 2 minutes before serving.
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