This spiced lamb and green hummus packs stacks of iron, protein, flavour and is made easily with Cleavers Organic Lamb Mince. Kick off with the Green Hummus first by popping all your ingredients into the food processor.
Then get the hero of the dish cranking on the stove top by cooking off onion garlic and spices and adding the lamb mince. Cleaver’s is a healthy, clean meat option without nasties such as antibiotics or added hormones. It’s available in supermarkets Australia wide.
Once all those ingredients and flavours have come together, get the spiced lamb on top of the green hummus and top with a salad of cucumber, mint, red onion, tomato, parsley, chilli and lemon and tuck in with fresh pita. Such an incredibly easy, nourishing and flavour packed dish.
SPICED LAMB + VIBRANT GREEN HUMMUS
Serves 4
Dairy Free / Gluten free (opt)
2 tsp extra virgin olive oil
1 red onion, finely diced
3 cloves garlic, finely sliced
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp smoky paprika
500g Cleaver’s Organic Lamb Mince
Green Hummus
1x 400g tin chickpeas
1 cup cooked soybeans
2 cloves garlic, crushed
⅓ cup tahini
½- ⅔ cup lemon juice
1 cup parsley leaves and stalks
¾ cup coriander leaves and stalks
⅓ cup water
Sea salt and black pepper
Salad
2 Lebanese cucumbers
250g cherry or plum tomatoes
¼ red onion, finely sliced
½ cup parsley leaves
½ cup mint leaves
1 lemon
To serve: Greek or Lebanese flatbreads
Make the hummus by blending all ingredients together in a food processor, seasoning to taste and adding more water to loosen as you prefer and set aside. Cook the Spiced Lamb by heating the extra virgin olive oil in a large fry pan on medium heat, add the onion and garlic and cook for 5-6 minutes until translucent. Add the spices and cook for 1 minute until fragrant, stirring throughout, to prevent sticking. Add Cleaver’s Organic Lamb Mince to the fry pan, breaking apart the mince as you add it to the pan, and then cook for 10-12 minutes on medium heat, breaking up the browned meat as it cooks and stirring through the spiced onion and garlic. Season with salt and pepper throughout and ensure it is caramelising and almost to a point of crispy when finished cooking. Prep the ingredients for the salad whilst the lamb cooks. Once the lamb is cooked, add to the top of the green hummus, followed by the salad. Give everything a big squeeze of lemon and enjoy with fresh pita bread.
*This is a partnered post with Cleaver’s Organic Meat. All thoughts and opinions expressed are the author’s own.*
