Ingredients

For the lamb

• 1 lb (450 g) Thomas Farms ground lamb
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp cinnamon
• ½ tsp chili flakes (optional, for heat)
• Salt & pepper to taste
• 2 tbsp fresh parsley, chopped
• Juice of ½ lemon

For the yogurt sauce

• 1 cup plain Greek yogurt
• 1 tbsp olive oil
• 1 garlic clove, finely grated
• 1 tbsp lemon juice
• 1 tbsp fresh dill or mint, chopped
• Salt & pepper to taste

For the bowl

• 2 cups cooked basmati or jasmine rice
• 1 cup cucumbers, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced (soaked in cold water for 5 min to mellow)
• Fresh parsley or mint for garnish

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Instructions

1. Cook the lamb

1. Heat olive oil in a skillet over medium-high heat.
2. Add onion and cook 3–4 minutes until softened.
3. Stir in garlic, then add ground lamb. Cook, breaking up, until browned.
4. Mix in cumin, coriander, paprika, cinnamon, chili flakes, salt, and pepper.
5. Simmer 2–3 minutes, then finish with lemon juice and parsley.

2. Make the yogurt sauce

1. Stir together yogurt, olive oil, garlic, lemon juice, dill/mint, salt, and pepper.
2. Keep chilled until serving.

3. Assemble the bowl

1. Place a bed of warm rice in each bowl.
2. Add a generous scoop of spiced ground lamb.
3. Arrange cucumbers, tomatoes, and red onion alongside.
4. Drizzle with yogurt sauce and garnish with fresh herbs.

👉 Optional upgrades: add roasted chickpeas, a sprinkle of feta cheese, or even a fried egg on top for extra richness.