Hummus Kawarma with Spiced Lamb and Pine Nuts

Ingredients

• 500g (1.1 lb) lamb shoulder, diced 500g (1.1 lb) lamb shoulder, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (240g) hummus 1 cup (240g) hummus
• 2 tablespoons pine nuts, toasted 2 tablespoons pine nuts, toasted
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 8g
• Carbohydrates (total, sugars): 10g, 1g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, heat olive oil over medium heat.
2. 2.
   Add the diced lamb to the skillet and cook until browned on all sides.
3. 3.
   Sprinkle the ground cumin, ground coriander, paprika, salt, and pepper over the lamb. Stir well to coat the meat evenly with the spices.
4. 4.
   Reduce the heat to low and let the lamb simmer for about 1 hour, or until tender.
5. 5.
   While the lamb is cooking, warm the hummus in a separate saucepan over low heat.
6. 6.
   Once the lamb is tender, remove it from the skillet and set it aside.
7. 7.
   To serve, spread the warm hummus on a serving plate and create a well in the center.
8. 8.
   Place the cooked lamb in the well of the hummus.
9. 9.
   Sprinkle the toasted pine nuts over the lamb.
10. 10.
    Garnish with fresh parsley.
11. 11.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Lamb — For tender and flavorful lamb, make sure to brown it well on all sides before adding the spices. This will help seal in the juices and enhance the overall taste.
• Pine nuts — To toast the pine nuts, simply heat them in a dry skillet over medium heat until they turn golden brown. Keep an eye on them as they can burn quickly.

Tips & Tricks

• For an extra burst of flavor, drizzle some olive oil and sprinkle a pinch of sumac over the hummus before serving.
• Serve the Hummus Kawarma with warm pita bread or fresh vegetables for dipping.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the lamb while cooking.
• Make sure to let the lamb simmer on low heat for the full hour to ensure it becomes tender and juicy.
• If you're short on time, you can use store-bought hummus instead of making it from scratch.

Serving advice

Serve the Hummus Kawarma as a main course accompanied by warm pita bread, fresh vegetables, and a side salad. It can also be served as an appetizer or part of a mezze platter.

Presentation advice

To present the Hummus Kawarma beautifully, spread the warm hummus on a large serving plate, creating a well in the center. Place the cooked lamb in the well and sprinkle the toasted pine nuts over the top. Garnish with fresh parsley for a pop of color.