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moroccan lamb mince, tomatoes and herbs on a pile of hummus on a white plate
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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!
Course Appetizer, Main, Main Course
Cuisine Australian, Middle Eastern, Modern Australian
Total Time 30 minutes
Servings 4
Calories 562kcal

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
  • cup fresh coriander leaves
  • 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
  • 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*

Nutrition

Serving: 0g | Calories: 562kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg