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Moroccan Lamb with Flatbreads

Tue, 7 July 2020

Moroccan Lamb with Flatbreads

Moroccan Lamb with Flatbreads & Hummus

Ingredients

500g Irish lamb mince

1 tbsp oil

1 onion

1 tbsp cumin

1 tbsp smoked paprika

1 tsp cinnamon

1 tsp turmeric

1/2 tsp fennel seeds ( crushed )

2 cloves garlic

1 tbsp tomato puree

200mls chicken stock

50g pine nuts /pistachios

Fresh mint  / parsley

 

Hummus

1 tin chickpeas

1/2 lemon

1 clove garlic

3/6 tbsp vegetable oil

3/6 tbsp water

2 tbsp tahini

Salt and pepper

1 tsp cumin

 

Method

  • Peel the garlic and pop it in the food processor with the lemon
  • Drain the chickpeas, rinse and de-shell.
  • Combine the chickpeas ( hold back about 10) with the garlic and lemon juice. Add in the tahini, 1/2 tsp cumin and 4 tbsp of the oil and water. Blitz for 2-3 minutes. Season with sea salt.
  • Taste, adjust consistency by adding more oil and water, more lemon juice or salt. All ow to sit for a few moments and taste again.
  • Transfer to a container, drizzle with olive oil, sprinkle with cumin and garnish with some chickpeas.

 

Flatbreads

250g self raising flour

250g Greek yogurt

1 level tsp baking powder

1 tsp olive oil

Method

  1. Sieve the flour and baking powder into the bowl. Make a well in the centre and stir in the yogurt and the olive oil. Combine until it forms a stiff dough.
  2. Place back in the bowl to rest for a few minutes while you make the hummus and the cous cous .
  3. Dust your work surface and using a rolling pin roll out 4/6 flatbreads. Approx the size of a golf ball. Roll them out to be about 3mm thick and 10cm in diameter.
  4. Heat a little oil on your pan, cut 2 small slits in the top and cook for 1 2 minutes on each side. Allow them to puff up and char a little.

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