Ingredients
| FOR THE GREEN TAHINI SAUCE (MAKES 1 CUP) | |
| 1⁄2 cup tahini | |
| 1 clove garlic | |
| grated zest and juice 1 lemon | |
| 1⁄4 cup extra virgin olive oil | |
| 2 cups parsley or coriander leaves | |
| 1⁄4 cup water | |
| FOR THE SPICED LAMB | |
| 2 tablespoons olive oil | |
| 500g lamb mince | |
| 1 teaspoon sumac | |
| 1 teaspoon ground coriander | |
| 1 teaspoon ground cumin seeds | |
| 1⁄2 teaspoon ground allspice | |
| a good pinch chilli flakes | |
| 1 x 400g can chickpeas, drained and rinsed | |
| 2 tablespoons roughly chopped parsley or coriander | |
| 2 tablespoons pomegranate seeds (optional) | |
| 2 tablespoons pinenuts, toasted | |
| a handful of mint leaves for garnishing |
Instructions
| 1. | For the green tahini sauce, blitz together the tahini, garlic, lemon zest and juice, extra virgin olive oil, herbs and water, adding salt and extra lemon juice to taste. |
| 2. | This will keep in a jar in the fridge for a few days; loosen it with a little water if necessary. |
| 3. | Heat the oil in a frying pan and add the lamb mince, breaking it up until it darkens and browns and is cooked through. |
| 4. | Add the spices and chickpeas and cook for a few more minutes. |
| 5. | Season to taste and add the chopped coriander and parsley. |
| 6. | Put on a serving platter and drizzle with the green tahini sauce, top with pomegranate seeds, pinenuts and mint leaves. |
Recipes & food styling Ginny Grant, Photography Aaron McLean, Styling Fiona Lascelles
Leave a Reply