This is a combination of Allie’s fabulous Libyan Lamb Soup and a recipe that Neil Perry published in a recent Good Weekend.
Ingredients
- 3 tbsp extra virgin olive oil
- 1/2 large red onion, very finely chopped
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cummin
- 1/2 teaspoon ground cardamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon chilli flakes (to be left out if you’re feeding the young and sensitive)
- 250g lamb mince
- 2 tbsp pine nuts, lightly toasted
- parsley, roughly chopped
- paprika
- hummus
- 2 lemons
Method
Heat the oil in a large frypan over a medium-low heat and fry the onion gently with a little salt for about 5 minutes. Add the spice mixture (if you have managed to find Hararat, and Herbies make a good version, just substitute 2 teaspoons of that) and stir briefly. Remove the onion/spice mixture to a bowl and wipe out your frying pan.
Turn the heat up to high and return the spicy onion to the pan with the mince and another sprinkle of salt. Cook, breaking the mince up as you stir, for about 10 minutes or until the meat starts to crisp. Add the pine nuts and stir a little more.
Spread the hummus in a flattish serving bowl and spoon the mince into an attractive pile in the middle of this. Sprinkle with parsley and paprika, grind on some pepper and squeeze the juice from one lemon over the top. Serve with lemon wedges and a smile.