Moroccan Lamb Mince with Hummus
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0
0 reviews
Unrated
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Total Time
30 mins
-
Servings
4
-
Calories
562 kcal
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Course
Main Course, Appetizer
-
Cuisine
Australian, Middle Eastern
Moroccan Lamb Mince with Hummus
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Moroccan Lamb Mince with Hummus - quick and easy spiced lamb with smooth creamy hummus, topped with fresh herbs. Dinner is done in 30 minutes!
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Ingredients
LAMB
- 500 g ground lamb aka lamb mince
- 1 tablespoon ghee plus extra to serve if needed
- ½ red onion finely chopped, medium
- 1 teaspoon garlic powder
- 1 teaspoon allspice
- 1 ½ teaspoon cumin ground
- 1 ½ teaspoon coriander seeds ground
- salt pinch, fine
- 3 tablespoon pine nuts
- lemon juice of 1 large
- ⅓ cup Coriander fresh leaves
- ⅓ cup parsley fresh Italian, leaves
- 250 g cherry tomatoes quartered
- flatbread to serve
- sour cream to serve
HUMMUS
- 2 x 400 g chickpeas 1 drained/1 drained & liquid reserved, canned (2 tins
- 1 tablespoon olive oil
- ⅓ cup tahini
- ¼ teaspoon ground coriander
- ¼ teaspoon cumin ground
- lemon juice of 1 large
- salt to taste
Instructions
HUMMUS
- Remove the skins from the chickpeas (see notes)
- Add chickpeas, tahini, olive oil, ground cumin, ground coriander and most of the lemon juice to the bowl of a food processor and blend - it won't be smooth at this point
- Scrape down the sides of the processor bowl, then add 1 tablespoon of reserved chickpea water then blend until the mix becomes smooth - adding more chickpea water and remaining lemon juice as needed for smoothness and taste, then set aside (see notes)
LAMB
- Add the garlic powder, allspice, ground cumin, ground coriander seeds & salt to the lamb mince & combine well using your hands
- In a large pan, heat ghee over medium heat and fry onion for 1 min, then turn heat up to high and add lamb to pan, breaking up the mince and frying until almost cooked through
- Add pine nuts to pan & continue to fry until lamb is cooked through and pine nuts are slightly coloured. Add lemon juice to pan & then remove from heat (see notes)
- Place a swirl of hummus on each plate, top with lamb mixture, scatter with fresh herbs and cherry tomato quarters, then spoon over pan juices
- Serve immediately with flatbread & sour cream if using
Notes
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- I have found the easiest way to remove the skins from the chickpeas is to put them in a bowl and cover them really well with water, then rub the chickpeas lightly between your hands and the skins will rise to the surface which you can then skim/pour off.
- If you reach the end of step 3 for the lamb, and would like a bit more "sauce" you can always add some more ghee to the hot pan.
- I actually heat the hummus slightly before I plate it up - that's the way we like to eat it. Warm or cold, it's up to you!
- This dish would be great scaled down to make a starter/appetizer.
Nutrition Information
Show Details
Serving
0g
Calories
562kcal
(28%)
Carbohydrates
0g
(0%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0g
(0%)
Monounsaturated Fat
0g
(0%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
0mg
(0%)
Potassium
0mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 562kcal | 28% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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