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Spiced lamb and hummus plate with tabbouleh

Name: Spiced lamb and hummus plate with tabbouleh
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 tbs olive oil; 1kg lamb leg steaks, cut into 3cm pieces; 1 onion, sliced; 2 garlic cloves, crushed; 2 tsp ras el hanout (Moroccan spice blend); 1 tbs tomato paste; 1 1/2 cups (375ml) beef stock; Finely grated zest and juice of 1/2 lemon, plus wedges to serve; 400g hummus; Toasted pita bread and thick; Greek-style yoghurt, to serve; 1/2 cup (80g) burghul (cracked wheat); 2 tomatoes, seeds removed, chopped; 1 Lebanese cucumber, seeds removed, finely chopped; 1 bunch coriander, leaves finely chopped; 1 bunch mint, leaves finely chopped; Finely grated zest and juice of 1/2 lemon; 1 tbs olive oil

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Spiced lamb and hummus plate with tabbouleh

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by delicious. team

delicious. team

Oct 03, 2015

This Middle Eastern dish is perfect for entertaining a crowd.

2 tbs olive oil
1kg lamb leg steaks, cut into 3cm pieces
1 onion, sliced
2 garlic cloves, crushed
2 tsp ras el hanout (Moroccan spice blend)
1 tbs tomato paste
1 1/2 cups (375ml) beef stock
Finely grated zest and juice of 1/2 lemon, plus wedges to serve
400g hummus
Toasted pita bread and thick
Greek-style yoghurt, to serve

Tabbouleh

1/2 cup (80g) burghul (cracked wheat)
2 tomatoes, seeds removed, chopped
1 Lebanese cucumber, seeds removed, finely chopped
1 bunch coriander, leaves finely chopped
1 bunch mint, leaves finely chopped
Finely grated zest and juice of 1/2 lemon
1 tbs olive oil

Method

1.

For the tabbouleh, place burghul in a heatproof bowl and cover with boiling water. Stand for 15-20 minutes to soften.
2.

Meanwhile, to make the spiced lamb, heat oil in a large, deep frypan over medium-high heat. Add lamb and cook, turning, for 5-6 minutes until browned. Reduce heat to medium, add onion and cook, stirring, for 2 minutes. Add garlic and ras el hanout, then cook for a further 2 minutes or until fragrant. Add tomato paste and cook for 1-2 minutes, then add stock. Bring to a simmer, then reduce heat to low and cook for 7-8 minutes until sauce is reduced. Remove from heat, season and stir in lemon zest and juice.
3.

Drain burghul, then transfer to a bowl with remaining tabbouleh ingredients, season and toss to combine.
4.

Place hummus on a large serving plate, make a well in the centre, then spoon in the lamb. Serve with tabbouleh, pita bread, yoghurt and lemon wedges.