A gorgeous and rich share plate that is easy to put together and easy to enjoy for everyone 🌈
Moroccan Lamb and Hummus is a sure way to make me smile. It's one of my absolute favourite meals to have and one of my go-to recipes to share with friends or family when I have them over for dinner. I love to wipe the hummus and lamb up with a generous serve of flatbread and it even bodes well as a hearty leftovers.
One of the best things you can do to set yourself up for a good mince is to buy good quality meat. That doesn't necessarily mean the most expensive but when it's a good quality it turns out better. If we go back a little while, I spoke with butcher, Brennan, who explained that choosing a mince with a higher fat content is going to give you a more moist result at the end. So that's something to keep in mind when choosing your mince too, and if you fry it a little longer before adding the tomatoes (etc) then you'll get more texture to the mince without changing the actual consistency 👨🔬
A word of caution when it comes to the tomatoes, this is a time when the skin tends to peel off. If you know that skins can be troublesome to you or the person with dysphagia then it may be best to score and blanch the tomatoes first, or use drained diced tomatoes from the tin. I find that if the tomatoes are cut small enough, the skin often folds into the mince and hummus with little issue but always best to check before taking the risk, as skins don't typically comply to the Level 5, Minced and Moist criteria. In fact, the same goes for the parsley. Cut it up small enough and you'll hardly be able to tell it's there (except for it's banging flavour) but if it's a known issue the person with dysphagia, best to leave it out or place a whole sprig in and remove at the end 👩🍳
It's not the first time I've done this for a recipe but I love the flavour of nuts through a spicey mince like this but, of course, pine nuts do not comply with Level 5, Minced and Moist. So, I decided to grind them down to a meal using a mortar and pestle (or a clean jar or cup) so that it blends through the mince without needing to be chewed. Big on flavour, low on choking risk 👍🏼
The handy thing about the hummus is that you can pre-make it and have it ready to go. I must admit however, it is quite nice to be served at room temperature with the mince rather than having it cold from refrigeration. I tend to make it first because it really takes no time at all, and then I leave it to sit while I make the mince. As explained in our original Hummus post, you can always play around with the flavour and consistency by adding more or using less water, lemon juice, aquafaba and/or oil. I like to keep a bit of texture in the hummus and so tend to add the minimal amount of each liquid (per the recipe) and then add more as I see (or taste) fit. You might also find the kind and quality of tahini you use makes a difference to the texture. You never make the same hummus twice! So always best to start small and add more as you go 😊
Moroccan Lamb and Hummus
Serves- 4
INGREDIENTS
3 tbsp olive oil
500g minced lamb
1 red onion, finely dices or grated
2 cloves of garlic, finely diced or minced
1 tsp cinnamon, ground
1.5 tsp cumin, ground
1.5 tsp coriander, ground
1 tsp all spice, ground
1 tsp sweet paprika
1.5 tsp sumac
Juice of 1 large lemon
2 tomatoes, finely dices
1-2 tsp chicken stock
¼ cup finely chopped parsley
3 tsp of pine nuts, finely crushed
Salt and pepper to taste
METHOD
Heat olive oil in the pan and add onion. Saute for approximately 3-5 minutes or until translucent.
Add the garlic and continue to saute for a further 1-2 minutes.
While the onion and garlic is cooking, add small amounts of water to the spice mix until it turns to a paste.
Then, add to the pan and mix with the onion and garlic for a further 1-2 minutes.
Add the mince and break apart with a spoon until browned and separated into small minced bits.
Add the tomatoes, lemon juice, stock, pine nuts and parsley and mix well. Simmer for approximately 30 minutes until juices have largely absorbed, stirring occasionally.
While simmering, add salt and pepper to taste.
Plate up, sprinkle with a bit of sumac and share with the best people you know 🤗✨
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