Spiced Lamb Filling

Corn, egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free

You could serve this on a baked potato or with rice but as there is not much liquid it would also be lovely served in a gluten free wrap or flatbread with some salad.

Serves 4-6



  • 1 tbsp oil
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 500g lamb mince
  • 3 tsp ras-el-hanout
  • 1 tsp thyme
  • 1 tsp cumin seeds
  • 3 sweet potatoes, peeled and grated
  • 1 red pepper, chopped
  • 4 tomatoes, chopped
  • 260g spinach
  • 2 handfuls of pine nuts
  • 2 large handfuls of parsley


  1. Heat the oil in a large pan and gently fry the onion and garlic 5 minutes.
  2. Add the lamb mince and cook for 10 minutes until browned.
  3. Drain the fat from the mince and return it to the pan.
  4. Stir in the peppers, ras-el-hanout, sweet potatoes and tomatoes and cook over a medium heat until the meat is cooked through.
  5. Wilt the spinach in a lidded pan with a splash of water.
  6. Squeeze the liquid out of the spinach and chop finely.
  7. Toast the pine nuts in a dry frying pan until starting to colour.
  8. Stir the spinach, pine nuts and parsley through the mince and serve.

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