MKR Episode 9 Recipe: Spiced Lamb with Hummus, Pomegranate and Pita Bread

Spiced Lamb with Hummus, Pomegranate and Pita Bread

Prep Time: 45 mins

Cook Time: 20 mins

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Serves 4.

Ingredients

Olive oil, to drizzle

Paprika, to sprinkle

Seeds of 1 pomegranate

2 tbs pine nuts, toasted

Chopped flat leaf parsley, to sprinkle

Pita Bread

200g plain full fat Greek Yoghurt

250g self-raising flour

1 tsp salt

Olive oil, for brushing

Hummus

420g can chickpeas, rinsed, drained

Juice of 1 large lemon

1 tbs tahini

1 large garlic clove, crushed

1 tsp salt

1 tsp olive oil

Spiced Lamb

2 tsp olive oil

1 small brown onion, finely chopped

250g lamb mince

2 tsp Lebanese 7-spice (baharat)

Method

1. To make pita bread, place yoghurt into bowl of a stand mixer fitted with a dough hook. Add sifted flour and salt. Mix until a dough forms. Turn dough out onto a floured surface and knead for 2 minutes until smooth. Cover with a tea towel and set aside to rest for 20 minutes.

2. To make hummus, process all ingredients until smooth and combined. Season.

3. To prepare spiced lamb, heat oil in a large non-stick frying pan over high heat. Cook onion until soft. Add lamb and spice and cook, stirring occasionally, for about 12-15 minutes or until browned and caramelised, scraping any crisp bits off base of pan. Season with salt and ground white pepper.

4. Divide rested dough into eight portions. Roll each portion into a 1cm-thick round on a lightly floured surface.

5. Heat a barbecue grill plate on medium heat. Brush bread rounds with oil and cook for about 2-3 minutes on each side or until browned and slightly puffed.

6. Divide hummus among serving plates. Drizzle with oil and sprinkle with paprika. Top with spiced lamb, pomegranate seeds, pine nuts and parsley.