Moroccan Spiced Lamb on Warm Hummus

I tried a version of this in a pub on the outskirts of Croydon which is Paulie’s stomping ground. I thought it sounded exciting and it was really tasty. As I love loads of flavour I added a lot more spice to mine, they only used cumin but I added more for a depth of flavour. The result was so delicious. The flavoursome lamb mince works so well the spices as lamb can really take on spice. The hummus underneath was creamy (with no fat!), nutty and warming. I think sometimes lamb mince tends to be used for Shepard’s pie or kofta, this dish really makes it sing and it is perfect served with some bread and is a real dinner table talking point.

Ingredients (serves 2)

For the lamb mince

  • 300g of lamb mince
  • 2 banana shallots, peeled and finely chopped
  • 1 large garlic clove, peeled and minced
  • 1 good tsp each of ground cumin, garam masala and all spice
  • 1/2 tsp of smoked paprika, sea salt and fresh ground black pepper
  • 1 tbsp of ruby harissa paste
  • 1 tin (400g) of chopped tomatoes (I used Italian with herbs)
  • Splash of water
  • Olive oil for frying

For the Hummus

  • 1 tin of chickpeas, drained and liquid reserved
  • 3 tbsp tahini paste
  • 1 tbsp olive oil
  • 1 tbsp warm melted butter
  • Juice of a lemon
  • 1 tbsp ground cumin
  • 1 tsp of sea salt

To serve warm pita bread, chopped coriander and a wedge of lemon

Directions

  1. For the mince – heat a heavy based frying pan over a medium heat with just a drizzle of olive oil. Add the shallots and cook stirring occasionally for around 3 minutes. Add the mince and break it up with a wooden spoon or spatula as you brown it off for about 5 minutes.
  2. Drain off the cooking liquid and fat from the mince. Stir in the garlic, spices and salt and pepper. Stir to coat the lamb and onions. Fry for about a minute to cook of the spice and garlic. Add the harissa paste and cook for another 30 seconds.
  3. Tip in the tomatoes and half a can of water. Bring to the boil and then simmer covered for 20 minutes stirring occasionally, cook the last 10 minutes with the lid off while you make the hummus.
  4. For the hummus – Heat the chickpea’s in the microwave for a minute. Drain and reserve the warm liquid. Add the chickpeas and the rest of the hummus ingredients into a food processor. Blitz until really smooth. If it is too thick add the reserved chickpea juice a splash at a time until required consistently is reached. Taste and adjust any seasonings if necessary.
  5. To serve – spoon the hummus between 2 serving plates, add the lamb mince. Sprinkle over the chopped coriander and serve with warm pita bread and a wedge of lemon. Enjoy 😊

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