Moroccan Lamb with Flatbreads & Hummus 

Swirls of creamy hummus alongside hearty Moroccan lamb come together to make a balanced and comforting meal.

Is anyone else feeling like they need a cosy meal on these chilly days? I’ve decided to fuel my house with these super nourishing Moroccan Lamb with Flatbreads & Hummus. It’s off-the-charts good!

It ticks all the boxes for everything you want in a meal. Full of protein, fibre, and fat, this healthy and delectable dish is bursting with flavour, and you probably have most of the ingredients lying around in your cupboard too! The hummus is a great base recipe that you can use for other meals or dress up with different spices, blend in roasted beets or top with toasted pine nuts and chilli oil.

So go ahead and whip this up for an easy weeknight meal that makes brilliant leftovers.

Moroccan Lamb with Flatbreads & Hummus

Print Rate


  • 500 g Irish lamb mince
  • 1 tbsp oil
  • 1 onion
  • 1 tbsp cumin
  • 1 tbsp smoked paprika
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1/2 tsp fennel seeds crushed
  • 2 cloves garlic
  • 1 tbsp tomato puree
  • 200 mls chicken stock
  • 50 g pine nuts /pistachios
  • Fresh mint / parsley


  • 1 tin chickpeas
  • 1/2 lemon
  • 1 clove garlic
  • 3/6 tbsp vegetable oil
  • 3/6 tbsp water
  • 2 tbsp tahini
  • Salt and pepper
  • 1 tsp cumin


  • 250 g self raising flour
  • 250 g Greek yogurt
  • 1 level tsp baking powder
  • 1 tsp olive oil


  • Peel the garlic and pop it in the food processor with the lemon juice.
  • Drain the chickpeas, rinse and de-shell.
  • Combine the chickpeas ( hold back about 10) with the garlic and lemon juice. Add in the tahini, 1/2 tsp cumin and 4 tbsp of the oil and water. Blitz for 2-3 minutes. Season with sea salt.
  • Taste, adjust consistency by adding more oil and water, more lemon juice or salt. All ow to sit for a few moments and taste again.
  • Transfer to a container, drizzle with olive oil, sprinkle with cumin and garnish with some chickpeas.
  • Flatbreads
  • Method
  • Sieve the flour and baking powder into the bowl. Make a well in the centre and stir in the yogurt and the olive oil. Combine until it forms a stiff dough.
  • Place back in the bowl to rest for a few minutes while you make the hummus and the cous cous .
  • Dust your work surface and using a rolling pin roll out 4/6 flatbreads. Approx the size of a golf ball. Roll them out to be about 3mm thick and 10cm in diameter.
  • Heat a little oil on your pan, cut 2 small slits in the top and cook for 1 2 minutes on each side. Allow them to puff up and char a little.
  • Moroccan Lamb
  • Heat the pan up nice and hot. As a little smoke begins to rise, pop in the minced lamb. Sear and allow the brown up quickly. Move the mince around in the pan for about 2 minutes until it starts to brown. Juice and fat will begin to come out, that is fine. Keep cooking
  • Being to add our spice, sprinkle in the cumin, smoked paprika, onion and garlic powder, cinnamon and turmeric. Cook these out for about 1 minutes.
  • Then add in the tomato puree and stock. Turn the heat down and allow to simmer for 25-30mins.
  • You want all the liquid to drain off and for the meat to become almost crumbly. You will have to stick with it for the last 5-10 minutes giving it the occasional stir to prevent it sticking and burning.
  • Season with a little salt if needed. Allow to cool a little and serve on top of the platter of hummus.
  • Drizzle over some toasted pine nuts and the left over garlic and parsley oil from the flatbreads.
  • Enjoy.