Gourmet Cumin Spiced Minced Lamb with Roasted Roots & Pomegranate

Ah, Cumin Powder – The Earthy Label. This isn't just a spice; it's a whisper from ancient caravan routes, a flavour that has seasoned civilizations from the Mediterranean to the Silk Road. Its journey across continents has imbued it with a universal appeal, a grounding warmth that connects us to the very soil from which it springs. Rempah Warisan Bernam's Cumin Powder, with its profound 'Earthy Label', captures this timeless essence, offering a rich, warm aroma and a slightly bitter, peppery depth that transforms the simplest ingredients into a symphony of heritage flavours. Today, we'll harness its ancient power to elevate humble minced lamb into a gourmet masterpiece.

Gourmet Cumin Spiced Minced Lamb with Roasted Roots & Pomegranate

This dish celebrates the earthy depth of Rempah Warisan Bernam's Cumin Powder, transforming simple minced lamb into a sophisticated culinary experience. Paired with sweet roasted root vegetables and a burst of fresh pomegranate and herbs, it’s a feast for both the eyes and the palate, reminiscent of ancient feasts with a modern twist.

Yields: 4 servings Prep time: 20 minutes Cook time: 40 minutes

Ingredients:

• For the Cumin Spiced Lamb:
  • 500g minced lamb (or beef)
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1.5 tbsp Rempah Warisan Bernam Cumin Powder (The Earthy Label)
  • 1 tsp Rempah Warisan Bernam Pure Chilli Powder (The Hot Label - optional, for a kick)
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh coriander
• For the Roasted Roots:
  • 300g mixed root vegetables (carrots, parsnips, sweet potatoes), peeled and cut into 1-inch chunks
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For Garnish & Serving:
  • 1/2 cup pomegranate arils
  • 1/4 cup fresh mint leaves, roughly chopped
  • 1/4 cup fresh coriander leaves, roughly chopped
  • Greek yoghurt or plain yoghurt, for serving (optional)
  • Lemon wedges, for serving

Instructions:

1. Prepare the Roasted Roots: Preheat your oven to 200°C (400°F). Toss the root vegetables with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 30-35 minutes, or until tender and lightly caramelized, flipping halfway through.
2. Sauté Aromatics: While the vegetables roast, heat 2 tbsp olive oil in a large pan or skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Spice the Lamb: Add the minced lamb to the pan. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
4. Infuse with Cumin: Reduce heat to low. Stir in the Rempah Warisan Bernam Cumin Powder (The Earthy Label), optional Rempah Warisan Bernam Pure Chilli Powder, salt, and black pepper. Cook for 2-3 minutes, stirring constantly, allowing the spices to toast and release their aromatic oils, coating the lamb beautifully.
5. Finish the Lamb: Remove the pan from heat and stir in the chopped fresh coriander.
6. Assemble and Serve: Divide the cumin-spiced lamb among serving plates. Arrange the roasted root vegetables alongside. Garnish generously with fresh pomegranate arils, chopped mint, and chopped coriander. Serve with a dollop of Greek yoghurt and a wedge of lemon on the side, if desired. The zest of lemon brightens the earthy notes of the cumin and lamb, creating a harmonious and truly gourmet experience.

This recipe features our heritage blend:

Cumin Powder