A few weeks ago I picked up the cookbook by Moro - a restaurant in London that serves Spanish, Morrocan, and other Moorish food. The hummus and lamb recipe went over incredibly well at a recent dinner party. The touch of cinnamon on the lamb reallly tied the dish together - I was surprised at how the dish melded.
(The cookbook is British - I've left the units as the original, but noted the American equivalents.)
200 g (7 oz) chickpeas, soaked overnight with apinch of bicarbonate of soda (I used canned chickpeas instead.)
6 tbsp of olive oil
1/2 large Spanish onion, diced finely
1/3 tsp ground cinnamon
juice of 1 lemon
2-3 garlic cloves, crushed to a paste with salt
3-4 tbsp tanihi paste
170g (6 oz) lamb, minced
2 tbsp pinenuts, lightly toasted
1 medium bunch flat leaf pasley
a sprinkling of paprika
salt & pepper
Rince the chicpeas under cold water, then place in a large saucepan. Fill with 2L of cold water and bring to a boil. Reduce the heat and simmer, skimming off any scum as it bnuilds up. Cook for 1.5-2 hours, or until the skins are tender. Remove from heat, pour off excess liquid until level with the chickpeas, and season with salt and pepper. Set aside.
Meanwhile, heat half the olive oil over low to medium heat and fry the onion, stirring occasionally, until golden and sweet. Remove from heat and add the cinnamon.
To make the hummus, drain the chickpeas, keeping aside the cooking liquid. Blend in a food processor with a little of the cooking liquid. When smooth, add the lemon juice, garlic, tahini, and the rest of the olive oil. Add salt and ppper, and some more liquid if necessary. Taste for seasoning and spread the hummus on a plate.
Place a frying pan over high heat. When hot, add the carmelized onion and its oil, and then the lamb. Break up the lamb as it cooks. Season with salt and pepper. When the lamb begins to crisp, add the pinenuts and transfer immediately to the hummus. Serve with parsley leaves and paprica sprinkled on top, and plenty of flatbread or pita.Posted by shock on May 31, 2004 | TrackBack