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From Sam's pot to Lisa's stomach

Lamb & aubergine houmous

Don’t go too heavy on the houmous, a thin layer rather than a mound. Masses of the aubergine would be a better balance, in my opinion.

Very good though.

Efforts to make the lamb as tender as possible are, needless to say, beneficial. And getting is as flavourful as possible is huge… Again, perhaps seems unnecessary to say, however everything else here is a sort of background flavour, so something strong is required. Also something zingy. Preserved lemons ideal.

From https://www.ocado.com/recipes/lamb-and-aubergine-loaded-houmous/1Py8KKI0me7PBOieWO3AGI

Ingredients

15 total

  • 2 tbsp garlic-infused olive oil
  • 1½ tsp ground cumin, plus a pinch
  • ½ tsp ground turmeric
  • ¼ tsp ground allspice
  • ¼ tsp smoked paprika
  • ½ tsp dried oregano
  • 300g lamb leg steaks, cut into 1 cm dice
  • 1 (700g) jar chickpeas, plus 3 tbsp (approx.) of the juice
  • 5 tbsp tahini (check for gluten free)
  • 1 garlic clove
  • 1 lemon, juiced
  • 1 large aubergine, peeled and cut into 1 cm dice
  • 3 tbsp olive oil, plus a drizzle
  • 1 small handful flat-leaf parsley, chopped
  • 8 flatbreads (optional)

Method

5 steps

  1. Step 1For the lamb, in a bowl combine the garlic-infused olive oil, 1 tsp cumin, the turmeric, allspice, paprika and oregano, plus ½ tsp salt and lots of black pepper; add the lamb and toss well. Chill for at least 2 hrs or overnight.
  2. Step 2For the houmous, in a food processor, blitz the chickpeas and juice, tahini, garlic, ½ tsp cumin, ½ the lemon juice and 1 tsp salt with 75ml ice-cold water, until smooth. If needed, add a little more water and continue blitzing. Chill until serving.
  3. Step 3Preheat the oven to 220°C/200°C fan/gas 7. Put the aubergine in a roasting tin; coat with the oil and ½ tsp salt. Bake for 15 mins or until soft and golden, tossing halfway.
  4. Step 4In a non-stick pan on medium-high heat, cook the lamb in 2 batches for 2-3 mins, until just cooked. Toss with the aubergine.
  5. Step 5Put the houmous in a shallow bowl. Top with the lamb mixture, parsley, some of the remaining lemon juice, a drizzle of oil and pinch of cumin. Serve with flatbreads, if you like.