Preparation time:
10 mins
Cooking time:
15 mins
Serves:
6 - 8
Moroccan Lamb with Balsamic Beetroot Hummus and Pomegranate Salad
By Anjelica Alanne
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.