Fragrant, fresh and a bit of a mouthful, Hummus b’lahmeh is your new go-to Middle Eastern dinner.
4
20mins
Step 1
Heat a large non-stick fry pan to high heat. Add oil and onions, sauté for 2 minutes. Add spices, toast for 1 minute before adding lamb.
Step 2
Break mince up and stir through spices and onion evenly. Stir every minute or so until starting to brown and caramelise. Total time should be approximately 12-15 minutes. Adjust seasoning to taste.
Step 3
Whilst still on heat, deglaze the pan with pomegranate molasses and scrape up any crispy bits on the bottom of the pan and stir through.
Step 4
Whilst lamb is cooking, prepare hummus by placing all ingredients, reserving olive oil, into a high-speed food processor.
Step 5
Blitz on high whilst drizzling olive in, until desired consistency is achieved.
Step 6
To serve, place a pool of hummus on your plate and sprinkle a pile of the lamb on top. Sprinkle over pomegranate, herbs, pine nuts and drizzle of olive oil. Serve with toasted pita bread.
Tips
1. This dish keeps well in the freezer so prepare this dish in advance and defrost when you can’t find the motivation to cook. 2. Leftovers are great the next day 3. If you can’t find pomegranates, you can use radishes for colour and texture, but anything with a fresh crunch will do. 4. You can make hummus ahead of time or opt for shop bought.
Lamb
40mins
10
80mins + 75prep
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