CRISPY FRIED LAMB WITH HUM­MUS AND PICKLED BEET­ROOT

Better Homes and Gardens (Australia) - - Fabulous Food -

Prepa­ra­tion time 25 mins Cook­ing time 10 mins Serves 3-4

2 Tbsp ex­tra vir­gin olive oil 500g lamb mince

1 tsp ground cumin

1 tsp ground co­rian­der

1 tsp ground ginger

½ tsp dried chilli flakes

1 tsp sea-salt flakes

1 tsp freshly ground black pep­per 250g tub hum­mus

1 hand­ful fresh herbs (mint, co­rian­der

or pars­ley), leaves torn, to serve Warm toasted Turk­ish

bread, to serve

PICKLED BEET­ROOT

6 small mixed colour beet­root,

stalks on, washed thor­oughly 1 tsp sea-salt flakes

80ml ap­ple cider vine­gar

2 Tbsp maple syrup

STEP 1 To make Pickled beet­root, thinly slice us­ing a man­dolin, then cut into match­sticks. Lay beet­root in a shal­low dish, sprin­kle with salt, pour over vine­gar and maple syrup, toss and leave to pickle for 10-15 min­utes. STEP 2 Mean­while, put oil in a large fry­ing pan over medium-high heat. Add mince and cook for about 8 min­utes, break­ing up with a wooden spoon, un­til crispy and brown. Stir through spices, salt and pep­per, and cook for a fur­ther 1 minute. Re­move from heat. STEP 3 To plate, spoon hum­mus onto a plat­ter. Pile lamb and beet­root on top. Scat­ter over fresh herbs and serve with warm Turk­ish bread.

Crispy fried lamb with Pickled beet­root

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