2 Tbsp olive oil
1 red onion, thinly sliced
A generous pinch or two of sea salt
300 g (10 1/2 oz) minced (ground) lamb
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
2 tsp garam masala
25 g (1 oz/ 1/2 cup) chopped coriander (cilantro) leaves
1 large Turkish bread, cut into 4 pieces
250 g (9 oz) good-quality hummus (or see recipe below in method)
2 Tbsp pine nuts, toasted
1 small handful coriander (cilantro) sprigs
Lemon wedges, to serve
Heat the oil in a frying pan over high heat. Add the onion and salt and stir-fry for 2–3 minutes, until the onion is soft.
Add the lamb and use a wooden spoon or spatula to stir the lamb, breaking up any clumps. Cook for 8–10 minutes, stirring often, until the lamb is brown. Add the spices and cook, stirring, for a further 2–3 minutes, until the mixture darkens and becomes aromatic. Remove from the heat and stir in the chopped coriander.
Cut the Turkish breads in half and toast. Spread the hummus over the hot toast, then spoon the spiced lamb on top. Sprinkle with the toasted pine nuts and garnish with coriander sprigs. Serve with lemon wedges.
Put a 400 g (14 oz) tin of rinsed and drained chickpeas into a food processor with 135 g (4 3/4 oz/ 1/2 cup) tahini, 60 ml (2 fl oz/ 1/4 cup) lemon juice, 2 crushed garlic cloves, 1 teaspoon sea salt and 1/2 teaspoon ground white pepper. Process to make a chunky paste. Add a couple of tablespoons of cold water to make a creamier hummus.
Credits: Images and Recipes from Tuck In by Ross Dobson, Murdoch Books, RRP $39.99
Photo Credits: Images and Recipes from Tuck In by Ross Dobson, Murdoch Books, RRP $39.99