Prep Time10 minsCook Time15 minsTotal Time25 mins
1 tsp Canola oil
1 lb Ground American Lamb
Kosher salt, to taste
1 tbsp Tomato paste
1 tsp All purpose flour
0.50 tsp Freshly ground black pepper
0.50 tsp Ground allspice
0.50 tsp Ground cumin
2 Chicken stock
3 Hommus
1 tsp Sesame seeds, lightly toasted
2 tbsp Pine nuts, roasted in oven until lightly brown
2 Fresh mint leaves, chopped
0.50 cup Pickled vegetables
1 tbsp Extra-virgin olive oil
4 Pita bread, warmed
1In a 12-inch sauté pan over medium-high heat, heat oil. Add lamb and season with salt; cook until browned, about 5 minutes. Remove lamb and drain off excess fat. Reduce heat to medium-low. Add tomato paste; cook until a crust forms on bottom of pan, about 2 minutes. Add flour; cook until incorporated, about 1 minute. Add pepper, allspice and cumin; cook until fragrant, about 30 seconds. Add 1 cup stock; scrape bottom of pan, whisking together with stock until smooth. Add remaining stock and lamb; cook to combine and thicken, about 5 minutes. Season to taste with salt.
2To serve: In 4 wide, shallow bowls, spread hommus equally; sprinkle with sesame seeds. Spoon lamb into bowls. Top with nuts, mint, vegetables and oil. Serve with warm pita bread.
Ingredients
1 tsp Canola oil
1 lb Ground American Lamb
Kosher salt, to taste
1 tbsp Tomato paste
1 tsp All purpose flour
0.50 tsp Freshly ground black pepper
0.50 tsp Ground allspice
0.50 tsp Ground cumin
2 Chicken stock
3 Hommus
1 tsp Sesame seeds, lightly toasted
2 tbsp Pine nuts, roasted in oven until lightly brown
2 Fresh mint leaves, chopped
0.50 cup Pickled vegetables
1 tbsp Extra-virgin olive oil
4 Pita bread, warmed
Directions
1In a 12-inch sauté pan over medium-high heat, heat oil. Add lamb and season with salt; cook until browned, about 5 minutes. Remove lamb and drain off excess fat. Reduce heat to medium-low. Add tomato paste; cook until a crust forms on bottom of pan, about 2 minutes. Add flour; cook until incorporated, about 1 minute. Add pepper, allspice and cumin; cook until fragrant, about 30 seconds. Add 1 cup stock; scrape bottom of pan, whisking together with stock until smooth. Add remaining stock and lamb; cook to combine and thicken, about 5 minutes. Season to taste with salt.
2To serve: In 4 wide, shallow bowls, spread hommus equally; sprinkle with sesame seeds. Spoon lamb into bowls. Top with nuts, mint, vegetables and oil. Serve with warm pita bread.
