Tom Sarafian's spiced lamb & hummus
There's no doubt about it - Tom Sarafian's cooking is delicious, fragrant and incredibly moreish. The Armenian born chef has brought Melbourne delicious Middle Eastern fare to Melbourne through his stints at Rumi, Bar Saracen and Little Andorra. Now, he brings us an easy recipe using spiced lamb mince to top his silky newly released hummus. Best served piled onto warm flatbreads.
Ingredients
1 jar Sarafian hummus
300g minced lamb
1/2 brown onion, finely diced
1 clove garlic, thinly sliced
80g butter
40g slivered almonds
Sea salt
1 teaspoon Aleppo pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground black pepper
Pinch of smoked paprika, plus extra for garnish
1/3 bunch parsley, roughly chopped
Method
Remove the jar of hummus from the fridge and allow it to come to room temperature for around 15 minutes.
Take a medium-sized saucepan, bring it to a low heat, then add the butter and nuts. Fry these ingredients, stirring constantly until the nuts are lightly golden brown. Add the onion and garlic to the fried nuts, stir well and continue to cook for 5 minutes until the onions are soft. Add the lamb, salt and spices. Use a wooden spoon to break up the lamb and continue to cook on low heat for 10 minutes, stirring occasionally.
Remove the lamb mixture from the heat, stir in the parsley and taste, adjust the seasoning to your liking. To serve, spoon hummus onto a plate or bowl and make a well in the centre. Spoon lamb into the well and garnish with paprika. Enjoy with your favourite pickles and flatbread.
IMAGE CREDIT: TOM SARAFIAN
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