This dish of Spicy Lamb with Hummus is my all-time favourite for feeding a crowd. It’s based on a recipe plucked from a newspaper too long ago to remember (apologies to those who deserve credit.) Given its ingredients it promised to be tasty, and didn’t disappoint!
What’s even better, the preparation is super-easy. It can be done well ahead of time. The amount can be doubled, or tripled, as you need.
And you simply reheat to serve. It also freezes well.
Goodness, even the hummus freezes if need be. Just how accommodating can this delicious dish be?
Spicy Lamb with Hummus could well become a favourite of yours too.
Jan
SPICY LAMB WITH HUMMUS
Serves 10-12 as part of a shared table (or 20 for a party!)
2 large onions, finely diced
3 cloves garlic, finely diced
2 tablespoons olive oil
1 kg lean lamb mince
1½ tablespoons gluten-free cornflour
1 teaspoon of dried chilli flakes (or more to taste)
Black pepper and salt (to taste)
3 teaspoons ground allspice
2 teaspoons ground cumin
2 teaspoons cumin seeds
1 heaped tablespoon dried mint
90 gm currants
2 tablespoons pomegranate molasses
1 tablespoon vincotto
½ pomegranate, arils only
50 gm pine nuts, toasted in a dry pan
½ bunch of mint, leaves picked and torn
Saute onions and garlic in olive oil in a large pan until lightly browned.
Add lamb mince, breaking up the meat and spreading it across the pan. Sprinkle the cornflour over it and turn to colour and seal in the juices.
Add chilli, seasonings, spices and currants, pomegranate molasses and vincotto and cook, stirring occasionally until the flavours come together.
Add a splash of water or wine if necessary, and adjust seasonings to taste to achieve a hot, sour, sweet, spicy balance.
To serve, place a circle of hummus around the edge of a large platter. Fill the centre with the hot spicy lamb and top with a scattering of pomegranate arils, toasted pine nuts and fresh mint leaves.
Hummus
Serves 10-12 as part of a shared table (or 20 for a party!)
250 gm chickpeas
Pinch bicarbonate of soda
270 gm tahini
100 ml lemon juice
4 cloves garlic, chopped
100 ml water
Salt to taste
Start recipe the day before by soaking chickpeas in a big bowl of water.
The following day, drain the chickpeas. Add 3 litres of water to a medium saucepan and place on a high heat. Add the chickpeas and bicarbonate of soda and bring to the boil, skimming off the foam that rises to the top. Turn heat to a simmer and cook chickpeas, checking after about 20 minutes, as the cooking time can vary considerably.
When the chickpeas are very tender, drain and cool a little before adding to a food processor, along with the tahini, lemon juice and garlic. Process well then slowly add the water and continue processing for about 5 minutes to create a very smooth paste. Add salt to taste.
Cover and refrigerate until needed.