Thank you. You will hear from us shortly.

Recipes
Submit your recipe ideas
Subscribe to our recipes
Submit
Moroccan Lamb with Balsamic Beetroot Hummus and Pomegranate Salad
By Anjelica Alanne
Moroccan Lamb with Balsamic Beetroot Hummus and Pomegranate Salad
In this recipe
Steve can work miracles with his BALSAMIC BEETROOT RELISH
Preparation time:
10 mins
Cooking time:
15 mins
Serves:
6 - 8
Ingredients

 


  • 2 tablespoons olive oil
  • 1 large red onion, ½ roughly diced and ½ thinly sliced
  • 2 cloves garlic, peeled and crushed
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon turmeric
  • 1 kg lamb mince
  • salt
     
  • 500g hummus
  • 1 jar Beerenberg Balsamic Beetroot Relish

     
  • 2 big handfuls rocket
  • 1 small handful mint leaves
  • 1 pomegranate, cut in half and seeds scooped out
  • 2 tablespoons pine nuts, toasted
  • Pita bread, cut into wedges

Method:

Place a large frypan or skillet on medium heat.  Add 1 tablespoon of olive oil, the diced red onion and garlic.  Cook for 2 minutes or until the onion begins to soften.  Add the ground cumin, coriander and turmeric, and cook for 2 minutes whilst stirring.  Turn the heat to high and add the lamb mince.  Break apart the mince with a spoon and continue to cook for 5 - 10 minutes, or until the lamb is cooked through.

In a bowl, mix together the hummus and Beerenberg Balsamic Beetroot Relish.

In another bowl, toss the rocket, mint leaves, pomegranate seeds, pine nuts and remaining olive oil.

To serve - smear the hummus on one half of a large platter.  Spread the lamb on the other half and top with the pomegranate salad.  Add the pita bread on the side to serve.