There's no shame in buying "cheater" ingredients to save time! Premade hummus brings this Middle-Eastern dish together and makes prep a cinch.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2014
- 3/4 cups cider vinegar
- 2 teaspoons granulated sugar
- 1/4 teaspoon salt
- half red onion very thinly sliced
- 1 tablespoon olive oil
- 450 g ground lamb
- 1 yellow onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- pinch each pepper cinnamon and cayenne pepper
- 1/3 cup chopped fresh cilantro
- 2 small (6 inch/15 cm) whole wheat pitas each cut in 8 wedges
- 3/4 cups hummus
MethodIn bowl, whisk together vinegar, sugar and half of the salt; stir in red onion. Let stand for 25 minutes, stirring occasionally. (Make-ahead: Refrigerate for up to 24 hours.) Drain.
Meanwhile, in nonstick skillet, heat half of the oil over medium-high heat; cook lamb, breaking up with spoon, until browned and crisp, about 5 minutes. Drain, discarding fat; transfer to bowl.
In same skillet, heat remaining oil over medium heat. Add yellow onion; cook, stirring, until golden, about 5 minutes. Stir in garlic, chili powder, coriander, cumin, pepper, cinnamon, cayenne pepper and remaining salt; cook for 1 minute. Stir in lamb; cook until warmed, about 5 minutes. Stir in cilantro.
Meanwhile, arrange pitas in single layer on baking sheet. Bake in 400°F (200°C) oven until crisp and golden, 6 to 8 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)
Spread lamb mixture on platter; top with hummus and pickled onions. Serve with pitas.
Nutritional facts per serving: about
- Fibre 6 g
- Sodium 490 mg
- Sugars 5 g
- Protein 25 g
- Calories 394.0
- Total fat 20 g
- Potassium 579 mg
- Cholesterol 66 mg
- Saturated fat 6 g
- Total carbohydrate 31 g
- Iron 26.0
- Folate 36.0
- Calcium 5.0
- Vitamin A 3.0
- Vitamin C 7.0