Spiced lamb with pine nuts

3

PREP TIME

10 min

TOTAL TIME

25 min

Serves

4

Spiced lamb with pine nuts

Photo, Erik Putz.

Adding spicy sautéed meat turns hummus into a fabulous main course. Serve with lots of very fresh pita.


Ingredients

  • 1 tbsp olive oil
  • 1 medium onion , finely chopped
  • 500 g lean ground lamb , or beef
  • 2 garlic cloves , minced
  • 3 tbsp finely chopped parsley , divided
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp cinnamon
  • 1/4 tsp hot-red-chili flakes
  • 1/2 tsp salt
  • 2 tbsp toasted pine nuts
  • 4 pitas , cut into wedges

Instructions

  • HEAT a large frying pan over medium. Add oil, then onion. Cook until onion starts to soften, 3 min. Add meat and cook, breaking up with a wooden spoon, until no pink remains, 5 to 7 min. Add garlic, 2 tbsp parsley, spices and salt. Season with fresh pepper. Continue cooking for 3 min. Let cool slightly.
  • SPOON over Creamy Hummus, then sprinkle with remaining parsley and pine nuts. Serve immediately with pita.

Serve with

This creamy hummus, inspired by a trip to Tel Aviv. There, hummus is not just a pre-dinner dip — it’s a treasured tradition.

Nutrition (per serving)

  • Calories
  • 514,
  • Protein
  • 29 g,
  • Carbohydrates
  • 41 g,
  • Fat
  • 25 g,
  • Fibre
  • 3 g,
  • Sodium
  • 733 mg.
  • Excellent source of
  • Zinc