Spiced lamb with pine nuts

Prep 10 min
Total 25 min
Serves 4



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


  • 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.


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

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.

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