Hommus ma Lahm

Recipe provided by | Chef Michael Kosta

Click the image to see a larger photo

Servings: 4 Preparation Time:10 minutes Cook Time: 15 minutes


INGREDIENTS

SPICED GROUND LAMB

1 teaspoon canola oil

1 pound ground American Lamb

Kosher salt, to taste

1 tablespoon tomato paste

1 teaspoon all-purpose flour

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly ground allspice

1/2 teaspoon freshly ground cumin

2 cups chicken stock

3 cups hommus

1 teaspoon sesame seeds, lightly toasted

2 tablespoons pine nuts, roasted in oven until lightly browned

2 sprigs fresh mint leaves, chopped

1/2 cup pickled vegetables

1 tablespoon extra-virgin olive oil

4 pita bread, warmed

DIRECTIONS

Hommus ma Lahm

In a 12-inch sauté pan over medium-high heat, heat oil. Add lamb and season with salt; cook until browned, about 5 minutes. Remove lamb and drain off excess fat. Reduce heat to medium-low. Add tomato paste; cook until a crust forms on bottom of pan, about 2 minutes. Add flour; cook until incorporated, about 1 minute. Add pepper, allspice and cumin; cook until fragrant, about 30 seconds. Add 1 cup stock; scrape bottom of pan, whisking together with stock until smooth. Add remaining stock and lamb; cook to combine and thicken, about 5 minutes. Season to taste with salt.

 

To serve: In 4 wide, shallow bowls, spread hommus equally; sprinkle with sesame seeds.  Spoon lamb into bowls. Top with nuts, mint, vegetables and oil. Serve with warm pita bread.