Main Course
From the Land to the Sea Crispy Comeragh Lamb on Creamy Hummus with a seaweed garnish, Pomegranate and Flatbread
A stunning dish of simplicity and local flavours.
Ingredients
Ingredients
- 500 g Comeragh lamb mince
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tsp cinnamon
- 1 tsp turmeric
- 1/2 tsp fennel seeds crushed optional
- 1 tsp chopped anchovy
- 2 cloves garlic optional
- 1 tbsp tomato puree
- 200 mls chicken stock
- 50 g pine nuts / pistachios
- Fresh mint / parsley / sea lettuce
Hummus
- 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
Flatbreads
- 250 g self raising flour
- 250 g Greek yogurt
- 1 level tsp baking powder
- 1 tsp olive oil
- Seaweed butter
Method
Instructions
- 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
- 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.
Latest recipes
You might also like ...
Breakfast
Apple & Cinnamon Overnight Oats
Main Course
Slow Cooker BBQ Pulled Pork
Stay in touch
The Weekly Edit
Thousands of people start their weekend with The Weekly Edit in their inbox — the latest recipes, a little inspiration, honest food thinking, and the kind of insight that quietly changes how you cook, eat, and live.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Unsubscribe anytime. Read the Privacy notice.