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How to make Spiced lamb wraps with roast capsicum hummus

Yield = 4
Prep time: 0:15
Cook time: 0:55
Total time: 1:10

Ingredients

  • 1/3 cup (80ml) olive oil
  • 800g lamb loin steaks, meat cut into 3cm pieces, bone discarded
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground sumac
  • 1 teaspoon ground coriander
  • 1 1/4 cups (310ml) Massel beef stock
  • 400g can chopped tomatoes
  • 400g can chickpeas, rinsed, drained
  • 100g marinated roasted capsicum, drained
  • 2 tablespoons tahini
  • 1/2 lemon, finely grated zest and juiced
  • Lemon wedges, to serve
  • 4 Lebanese breads, warmed
  • Thick Greek-style yoghurt, to serve
  • Fresh mint leaves, torn, to serve
  • Chilli pickles, to serve

Method

  • Step 1 Heat 2 tbs oil in a heavy-based saucepan over medium-high heat. Cook lamb, turning, for 3-4 minutes until browned. Remove from pan and set aside.
  • Step 2 Add 1 tbs oil to pan and cook onion, 2 garlic cloves and spices for 2-3 minutes until fragrant. Add stock and tomatoes, then return lamb to pan and bring to a simmer. Reduce heat to medium-low and cook for 35-40 minutes until the lamb is tender and sauce is reduced.
  • Step 3 Meanwhile, to make the hummus, whiz chickpeas, capsicum, tahini, lemon zest and juice, and remaining garlic and 1 tbs oil in a small food processor until smooth.
  • Step 4 Spread hummus over bread and top with spiced lamb, yoghurt, mint and chilli pickles. Serve with extra lemon wedges.