Pistachio Lamb with Hummus

This Pistachio Lamb with Hummus recipe makes a great finger food and is also great included as part of a Middle Eastern style meal. The lamb can be cooked in advance and with the help of purchased hummus this tasty recipe can be ready in minutes.

What you’ll need

500gm lamb mince

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons salt

1 onion finely chopped

1 tablespoon olive oil

olive oil spray

2 tablespoons chopped pistachios

2 tablespoons dried currents

purchased humus

pita bread to serve

Method

In a frying pan add 1 tablespoon of oil and fry the onion until starting to soften. Add the lamb mince and over high heat cook breaking up lumps as you go.

When the lamb has released its juices add the spices and salt.  Continue to cook, stirring often, until moisture from the lamb has evaporated and the lamb is beginning to crisp. Remove from heat and cool.

Cut the pita bread into triangles. Spray lightly with olive oil and cook in a 180oC oven until brown and crisp.

Spread humus liberally on to a serving plate. Top with a generous amount of the lamb mixture. (Note this recipe will make enough lamb mixture for 2 servings).

Sprinkle over the pistachios and currents and serve with pita bread.

 Tips:

 * Lamb mixture is sufficient for 2 servings. Freeze half for another day, defrost gently in the microwave before serving. The lamb is better served at room temperature rather than straight from the fridge.

* This lamb is also delicious with a white bean puree instead of humus. Drain a tin of white beans, rinse then puree until smooth and season to taste.

*I've served this with spiced chicken, saffron rice, salad and untoasted pita as part of a middle eastern spread.