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Lamb and Aubergine Loaded Houmous

By OcadoLife
This flavour-packed Lamb and Aubergine Loaded Houmous was created by chef and head of Ottolenghi Test Kitchen Milli Taylor. “The lamb spice mix is inspired by pinchos morunos – a Spanish dish with Moorish roots. I love…
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Time and servings

Total time
Servings
Prep time
Cooking time

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 1

    For 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 2

    For 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 3

    Preheat 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 4

    In 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 5

    Put 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.