It was another lovely day to try out a new recipe and nothing beats this lamb with sweet pepper hummus.
What you will need:
1kg lamb meat, cut into cubes
3 tablespoons vegetable oil
1 onion, diced
1 tablespoon ginger powder
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1 teaspoon wet and dry fry spice
1 teaspoon black pepper powder
1 teaspoon paprika
Salt to taste
1/4 cup white vinegar
1/4 cup water
For the hummus:
1 can chickpeas
1 red capsicum or sweet pepper (roasted)
1 clove garlic
2 tablespoons vinegar
1 tablespoon tahini
Salt to taste
2 ice cubes
4-5 olives for garnish
1 tablespoon olive oil
WHAT TO DO:
In a pan over medium heat pour the oil, saute the meat and add the onions.
Go in with the ginger powder, wet and dry fry spice, black pepper and paprika. Mix well, add the salt then go in with the vinegar and water.
Bring to a simmer and cook until all the liquid is almost evaporated, the sauce is thick and coats the meat.
Cook for about 20-25 minutes or until you see the oils bubbling up and the meat is tender.
To make the hummus:
In a blender, put the chickpeas and discard the liquid. Add the sweet pepper, go in with the garlic clove, olive oil, vinegar and salt to taste.
Give it a blend and then add in the tahini and ice cubes. Blend until smooth pour over a plate garnish with olives.
Add the cooked lamb meat on top add some extra olives and pickled chilli if you wish and serve with your favourite naan bread.
Enjoy.