Ingredients
- 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
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.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.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.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.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.