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Juicy tender lamb with Hummus

Spiceupwithkira
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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Servings 2 people

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

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