Peel and finely dice the yellow onion. Mince the garlic. Finely chop the parsley and mint (if using). If using bell pepper, core, seed and finely dice it.

Measure spices

Combine ground cumin, ground coriander, ground cinnamon, paprika, red pepper flakes, salt and black pepper in a small bowl so they are ready to add during cooking.

Cooking

Heat pan and sweat onion

Place a large skillet or sauté pan over medium heat. Add the olive oil and let it warm for 20–30 seconds. Add the diced onion (and bell pepper if using) and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.

Add garlic and tomato paste

Add the minced garlic and cook for 30–45 seconds until fragrant. Stir in the tomato paste and cook, stirring, for 1–2 minutes to remove its raw bitterness and develop flavor.

Brown the meats

Increase heat to medium-high. Add the ground halal beef and ground halal lamb to the pan, breaking them up with a spatula. Spread the meat into an even layer and let it brown without stirring for 2 minutes, then continue to cook, stirring and breaking up any lumps, until no pink remains and meat is nicely browned, about 6–8 minutes total.

Season and deglaze

Sprinkle the pre-mixed spices over the browned meat and stir to coat. Pour in the water or beef stock (60 ml) to deglaze the pan, scraping up any brown bits from the bottom. Stir well and let simmer for 2–3 minutes so flavors meld and liquid reduces slightly.

Finish with herbs and acid

Turn off the heat. Stir in the chopped parsley, chopped mint (if using), and lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.

To serve

Spoon the cooked ground halal beef & lamb into warmed pita breads or serve over rice. Top with plain yogurt or tzatziki and mixed salad. Leftovers keep well in an airtight container in the refrigerator for up to 3 days.