• Skip to main content
  • Skip to primary sidebar
Chef Not Required...
menu icon
go to homepage
  • Recipes
  • About Me
  • Privacy
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About Me
    • Privacy
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Everything!

    Moroccan Lamb Mince with Hummus

    Published: May 22, 2018 · Modified: Nov 23, 2021 by Lee-Ann · Leave a Comment

    Jump to Recipe - Print Recipe

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

    I know I'm very partial to lamb - but how tasty does this look?????? I want to eat it right NOW. My version of Moroccan Lamb Mince - I'm sure it's probably not traditional...moroccan lamb mince, tomatoes and herbs on a pile of hummus on a white plate

    ...but then I wasn't going for that (BTW hardly EVER going for that!) - I was going for what tastes goooood. And this tastes goooood.

    This moroccan style lamb recipe uses ground lamb and is flavoured by a fragrant spice mix - all of which I think you probably have in your pantry already. Add some pine nuts, tomatoes & fresh herbs and dinner is on the table.

    I serve it with a dollop of sour cream & my Soft Parmesan Flatbread (No Yeast). This flatbread is super simple and it only takes 20 mins!

    Table of Contents

    • Other lamb recipes you may like
    • 📖 Recipe
    • Moroccan Lamb Mince with Hummus

    Other lamb recipes you may like

    Quick Lamb Ragu - a fast and tasty weeknight-friendly lamb ragu recipe, using lamb mince (ground lamb). Lamb ragu in 1 hour!

    Oven Roasted Lamb Ribs - mix up a few simple ingredients then bake in the oven. Tasty, moist and easy finger-licking lamb ribs.

    Lamb Kofta Wraps - Kofta style ground lamb/lamb mince patties on flat/pita bread, dressed with zingy eggplant & yoghurt sauce, then topped with salsa, leafy greens & pine nuts.

    Enjoy!

    Lee-Ann ♥

    📖 Recipe

    moroccan lamb mince, tomatoes and herbs on a pile of hummus on a white plate

    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!
    Print Pin Rate
    Prevent your screen from going dark
    Total Time: 30 minutes
    Serving: 4
    Calories: 562kcal
    Author: Lee-Ann Grace

    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

    • Remove the skins from the chickpeas (see notes)
    • 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
    • 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

    • Add the garlic powder, allspice, ground cumin, ground coriander seeds & salt to the lamb mince & combine well using your hands
    • 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
    • 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)
    • 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 
    • Serve immediately with flatbread & sour cream if using

    Notes

    • 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.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lee-Ann!

    Photo of Lee-Ann

    Looking for inspiration for what to cook tonight? I'm here to help! I believe you don't need fancy ingredients or equipment to cook great food!

    More about me →

    Popular Recipes

    • cob loaf filled with dip surrounded by bread chunks
      Cob Loaf w/ Cheese and Bacon PLUS Spinach Dip
    • pieces of slice on a white plate
      Mars Bar Slice | No Bake
    • cubes of crisp potatoes in a white baking tray
      Parmentier Potatoes with Herb Salt
    • mince and vegetables in a blue saucepan with slices of toast on the side
      Savoury Mince - A Quick & Easy Family Favourite!

    Featured In

    graphic showing places this website has been featured

    Copyright © 2023 · chefnotrequired.com