If you are looking for something fresh, easy and healthy then this recipe is for you! This recipe is inspired by a recipe in the Taste Magazine March 2017 edition and I had to try it out as it looked fabulous and healthy. Due to my love of all this spicy and tangy I did bump up the flavors and with the addition of salt, smoked paprika, chilli powder and jalapenos, it was agreed by the family that these editions were a good idea! The addition of chicken stock in the hummus is not a traditional ingredient but somehow it works and helped to thin down the hummus as it was way to thick without it.
What's great about this recipe is that it a complete meal - full of healthy protein, vitamins and minerals. If you like, you can make the items below individually - the lamb can easily be served as part of a meal with rice and dhal for example or the hummus could be served as an appetizer with chopped vegetables, crackers or sliced pita.
I actually like to serve this open and flat as I think it actually looks really pretty - I just use a knife and fork to cut and eat it but of course you can fold/wrap it and eat it the traditional way too!
YOU WILL NEED
1/2 small red onion rougly chopped
8-9 coriander/cilantro roots washed and roughly chopped
1 small green chilli
500g | 1/2 pound lamb mince
3 teaspoons cumin powder
3 teaspoons coriander p0wder (OR 1.5 tablespoons of a 50/50 coriander/cumin mix also known as "dhaana/jeera" powder available at Indian stores)
Zest of one lemon (do this first before juicing your lemon)
1 rounded teaspoon minced garlic
1 teaspoon salt
Oil for frying (I use Rice Bran Oil)
1 bunch fresh coriander/cilantro (including roots and stems - you will be using the roots in your lamb)
25g | 1 ounce baby spinach leaves
1-2 long chillies finely chopped
2 tablespoons tahini paste
4 garlic cloves which have been lightly fried and softened in a bit of oil first
1 lemon juiced (you will need the finely grated zest of one lemon too to add to the lamb for this recipe so do this before juicing as it is much easier)
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon chilli powder
5-6 pickled jalapeno slices (the kind in a jar with vinegar)
1/4 cup chicken stock
1-2 tablespoons vinegar
Drizzle of extra virgin olive oil
1/2 half a small red onion (you will need the other half for the lamb)
1/4 teaspoon caster sugar
1 lemon juiced
Warmed pita bread for serving (or something soft and foldable)
Extra baby spinach and a few sprigs of coriander/cilantro for serving (for garnish)
In a small food processor add 1/2 a chopped red onion, coriander/cilantro root and green chilli and process until finely chopped.
Add the mixture into a medium mixing bowl and add the lamb mince, cumin and coriander powder, lemon zest minced garlic and salt and using a fork or potato masher, mix/mash until well combined.
Take tablespoons of mixture and shape into round balls and reserve on a plate ready for shallow frying.
Roughly chop the remaining coriander and then place in a food processor with the chickpeas, spinach, chillies, tahini, lemon juice of one lemon, salt and garlic cloves, smoked paprika and chilli powder, pickled jalapenos and chicken stock and process until smooth. Taste at this point and if you want an extra tang at some of the pickled jalapeno vinegar, a tablespoon at a time and process to combine. Once happy with the flavor, empty into a serving bowl, drizzle with a little extra virgin olive oil, cover and set aside.
Thinly slice remaining half of your red onion and add the caster sugar and the juice of one lemon, toss, cover and set aside.
Take enough oil to cover the base of a large non-stick pan and heat over medium heat.
Add the lamb koftas to the pan and fry until browned and then turn and cook on the other side. Drain on a plate lined with paper towel to remove excess oil.
Lay your warmed pita on the plate, smear with the hummus and top with the pickled onion and lamb kebabs and extra baby spinach, fresh coriander and lemon wedges if desired.