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Moroccan Lamb Mince with Hummus

Moroccan Lamb Mince with Hummus - quick and easy spiced lamb with smooth creamy hummus, topped with fresh herbs. Dinner is done in 30 minutes!

Total Time
30 mins
Servings: 4
Calories: 562 kcal
Course: Main Course , Appetizer
Cuisine: Australian , Middle Eastern

Ingredients

LAMB
  • 500 g lamb mince/ground lamb
  • 1 tablespoon ghee plus extra to serve if needed
  • ½ medium red onion finely chopped
  • 1 teaspoon powdered garlic
  • 1 teaspoon allspice
  • 1 ½ teaspoon ground cumin
  • 1 ½ teaspoon ground coriander seeds
  • pinch of fine salt
  • 3 tablespoon pine nuts
  • Juice of 1 large lemon
  • ⅓ cup fresh coriander leaves
  • ⅓ cup fresh Italian parsley leaves
  • 250 g cherry tomatoes - quartered
  • flatbread & sour cream to serve
HUMMUS
  • 2 x 400 g canned chickpeas (2 tins) 1 drained/1 drained & liquid reserved
  • 1 tablespoon olive oil
  • ⅓ cup Tahini
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • Juice of 1 large lemon
  • salt to taste

Instructions

HUMMUS
    Cup of Yum
  1. Remove the skins from the chickpeas (see notes)
  2. 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
  3. 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
  1. Add the garlic powder, allspice, ground cumin, ground coriander seeds & salt to the lamb mince & combine well using your hands
  2. 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
  3. 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)
  4. 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 
  5. 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

Serving 0g Calories 562kcal (28%) Carbohydrates 0g (0%) Protein 0g (0%) Fat 0g (0%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g 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

% 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.