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Spiced Lamb with Hummus and Pickled Onions

November 18, 2014

A quick dinner recipe, if you already have the hummus made, or use store bought.

lamb with hummus

Pickled onions:

3/4 cup cider vinegar

2 tsp sugar

1/8 tsp salt

1/2 red onion, sliced very thin

Whisk together vinegar, sugar and salt. Stir in onions and let stand for 25 min, stirring occasionally. (Can make a day ahead and refrigerate)

Spiced lamb:

1 Tbsp olive oil

1 lb. ground lamb

1 yellow onion, finely chopped

3 cloves garlic, minced

1 tsp chili powder

1 tsp ground coriander

1/2 tsp ground cumin

1/8 tsp salt

pinch each: pepper, cinnamon, cayenne

3/4 cup hummus

1/3 cup chopped fresh cilantro

pitas, cut in wedges

Heat half the oil in a nonstick skillet over medium-high. Cook the lamb until browned and crisp. Drain, discarding fat, and place lamb in a bowl. Heat remaining oil in the skillet over medium, add onion and cook until golden. Stir in garlic, salt and spices, cook for one minute and then add the lamb. Cook until warmed through, about 5 min.  While the lamb is cooking, cut the pitas in wedges and toast in a 400 degree F oven until crisp, 6-8 min. (Toasting the pitas can be done ahead of time and kept in an airtight container.)

Spread the lamb on a platter, and top with hummus, drained pickled onions, and cilantro. Serve with toasted pitas.

(Recipe adapted from Canadian Living September 2014)



From → Main Dishes

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