Name: Spiced pomegranate lamb
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 medium onion (150g), chopped finely; 500 grams minced lamb; 2 cloves garlic, crushed; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 2 tablespoons lemon juice; 2 x 26cm round lebanese breads, grilled; 3 cups (780g) hummus; 2 tablespoons toasted pine nuts; ¼ cup chopped fresh flat-leaf parsley leaves; 2 tablespoons pomegranate seeds (see tip)

Spiced lamb mixture with hummus and tiny sweet bursts of pomegranate arils on flatbread makes a tasty Mediterranean dish. Add a sprinkle of parsley

This recipe is suitable for camping and featured in our Food for Camping cookbook.

Ingredients

2 tablespoons olive oil

1 medium onion (150g), chopped finely

500 grams minced lamb

2 cloves garlic, crushed

1 tablespoon ground cumin

1 tablespoon ground coriander

2 tablespoons lemon juice

2 x 26cm round lebanese breads, grilled

3 cups (780g) hummus

2 tablespoons toasted pine nuts

¼ cup chopped fresh flat-leaf parsley leaves

2 tablespoons pomegranate seeds (see tip)

Method

1.Heat oil in a large heavy-based frying pan over high heat. Cook onion, lamb, garlic and spices, stirring continuously, for 10 minutes or until lamb is browned. Stir in juice; season to taste.

2.Divide bread and hummus among plates. Top with lamb mixture, pine nuts, parsley and pomegranate seeds.

Lamb mixture can be made a day ahead; reheat in a frying pan before serving.

Pomegranate seeds can be purchased in small tubs in the chilled section of major supermarkets.
Note

Women's Weekly Food

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