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Merguez spiced lamb & white bean hummus

This makes for a delicious dinner with all of the family or a great starter for a party.

Method

This recipe serves 6-8 as a starter or 4 as a main.

For the meatballs, mix together the minced lamb, fennel seed, ground cumin, ground coriander, ground cinnamon, chopped garlic, harissa paste and season with salt.

Shape into little meatballs then chill for 30 mins to firm up.

While this is chilling make the hummus. Put the cooked white beans, crushed garlic cloves, ground cumin, chopped red chilli, olive oil and a little squeeze of lemon juice in a food processor and blitz to a smooth purée.

It may require a little extra oil/water to get to the desired consistency. Season with a little salt.

Once the meatballs are chilled fry in a little oil until cooked through, this will depend on the size you have shaped them, but should take approx. 8 -10 minutes.

Spread the hummus out in a bowl or plate then top with the warm lamb and a little of the cooking juices.

Finish this with a little diced preserved lemon and fresh coriander.

Serve with warm flat bread and crunchy salad.

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Ingredients

Lamb meatballs

  • 500g minced lamb
  • 1½ tsp ground fennel seed
  • 1½ tsp ground cumin
  • 1½ tsp ground coriander
  • ¼ tsp ground cinnamon
  • 3 clove garlic, chopped
  • 1 tbsp harissa paste
  • Salt

Hummus

  • 250g cooked white beans
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 small-medium red chilli (depending on how hot it is), chopped
  • 8–10 tbsp olive oil
  • A little squeeze of lemon juice
  • Salt

To finish

  • Diced preserved lemon and freshly chopped coriander.

This recipe is taken from...

River Cottage HQ

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