This gorgeous & creamy hummus is lavishly topped with juicy tender lam meat and making it a “mouth watering” must-have recipe you need to know.
I use typical Moroccan spices to have the Middle Eastern flavor where this recipe came from in order to intensify the flavor for every mouthful.
Serve it with flatbread and enjoy it by eating with your fingers 🙂 – your kids will love it
Juicy tender lamb with Hummus
This gorgeous & creamy hummus is lavishly topped with juicy tender lam meat and making it a “mouth watering” must-have recipe you need to know.
Equipment
- 1 blender or food processor
Ingredients
Hummus
- 1 can chickpeas (250 g)
- 100 g well-stirred Tahini
- 50 ml fresh lemon juice
- 1 small garlic clove minced
- 1 teaspoon ground cumin
- 1 pinch of salt
- 6 ice cubes
- 1 tablespoon olive oil (for serving)
Lamb meat
- 500 g lamb meat low fat, chopped
- 1 onion finely chopped
- 1 date finely chopped
- 1 tablespoon parsley finely chopped
- 1 pinch of salt, black pepper
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
Instructions
Hummus
- Open the can of chickpeas and pour the liquid through a sieve. Then put the chickpeas in a pot with water and a tablespoon of baking soda.
- Cook the chickpeas on medium heat for about 15 minutes until the chickpeas loosen up the skins.
- Pour off the liquid and place the chickpeas into a blender.
- Add the tahini, lemon juice, garlic, cumin and salt.
- Blend it for about 3 minutes until smooth. Set aside.
Lamb meat
- Trim off any large pieces of fat from the outside of the meat, then cut them into small bite-sized cubes.
- Set a pan over medium-high heat. When hot enough, add a single layer of lam cubes to the pan, being careful not to crowd the cubes too closely.
- Let the cubes of lamb cook undisturbed for 4-5 minutes, until the undersides develop a dark brown crust and come away easily from the pan.
- Toss and continue searing on all sides, another 4-5 minutes until there is no liquid left.
- Reduce the heat to medium and add some olive oil. Add the onions and garlic and cook until they are softened and translucent.
- Raise the heat back up to medium-high and pour in the beef stock. The beef stock should immediately start bubbling and steaming. Continue stirring until the stock has reduced and thickened slightly.
- Add all the spices and stir until combined.
- Add the dates and the parsley.
- Place the hummus on the plate and put the lamb meat. Garnish it with olive oil.Serve it with some flatbread. Enjoy!
Notes
Your notes:
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