Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner, Lunch
Cuisine International
Servings 5


                      Spiced Lamb

  • 1 lb. ground lamb
  • 1 Tbsp. Olive oil
  • 1/2 cup Onions, diced
  • 5 cloves garlic, minced
  • 1 tsp. paprika
  • 3/4 tsp. Allspice, ground
  • 1 1/2 tsp. Red Pepper Flakes
  • 1/4 tsp. Ground Ginger
  • Salt & Pepper (to taste)
  • 1/3 cup Fresh mint, minced, plus more for garnish
  • 1/3 cup Flat leaf parsley, chopped


  • Turmeric Rice, or other grain such as quinoa, brown rice or barley
  • Spiced Ground Lamb
  • 1 Tomato, diced
  • 1 English cucumber, peeled and diced
  • 1 cup Kontos Hummus
  • 1 cup Feta Cheese, crumbled
  • 1 Red bell pepper, diced
  • 2 Kontos Pocket-Less® Pita (toasted and cut into wedges)

                                                 Turmeric Rice

  • 1 1/2 Tbsp. ghee (or butter)
  • 2 Tbsp. Olive oil
  • 2/3 Cup Onions chopped
  • 3 Cloves of Garlic, minced
  • 2 Cups Basmati Rice
  • 3 Cups Vegetable Broth Can substitute chicken broth
  • 2 Bay Leaves
  • Salt & Pepper (to taste)
  • 3 tsp. Turmeric


Spiced Lamb

  • Heat a large saucepan over medium heat, add olive oil.
  • When the pan is hot, add onions and garlic, and saute for 5 minutes until translucent and soft.
  • Add ground lamb, stirring to break up meat. Cook till it’s thoroughly browned.
  • Add paprika, allspice, red pepper flakes, ginger, salt and pepper. Mix until fully combined.
  • Remove from heat and stir in herbs.

Bowl Assembly

  • Scoop a little rice on the side of the bowl.
  • Add ground lamb, diced tomatoes, cucumbers, peppers and hummus. Sprinkle with feta and minced mint.
  • Serve with pita wedges and garnish with fresh mint.

Turmeric Rice:

  • Heat oil and ghee in a medium saucepan. Once ghee is melted, saute onions and garlic until soft, about 5 minutes.
  • Toss in rice and turmeric, stirring constantly so it doesn’t burn. Add broth, bay leaves, bring to a boil. As soon as it's boiling, cover, reduce heat and cook for 17 minutes.
  • Turn off heat and let sit for 4-5 more minutes. Remove lid and bay leaves, fluff with a fork and add salt and pepper to taste.
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