Name: Lamb fatteh
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 400 g can chickpeas, drained, rinsed; 1 Tbsp olive oil; 1 Tbsp ground cumin; 2 tsp ground cardamom; 2 tsp sumac, plus extra, to serve; 750 g lamb mince; 1 large onion, finely chopped; 3 garlic cloves, crushed; 1/2 tsp cinnamon; 1 tsp fine sea-salt flakes; 1 cup chicken stock; 1 1/2 Tbsp pomegranate molasses; Vegetable oil, for shallow-frying; 3 pieces white Lebanese bread, cut into 3cm-squares; 3/4 cup Greek yoghurt; 1/2 cup garlic dip; 1/4 cup flat-leaf parsley leaves, shredded; Pomegranate arils (seeds), lemon wedges, to serve

Lamb fatteh

A super-quick midweek, delicious Lebanese-inspired dinner that everyone will love.

Serves 4

Prep

30M

Cook

30M

Total

Ingredients

400 g can chickpeas, drained, rinsed

1 Tbsp olive oil

1 Tbsp ground cumin

2 tsp ground cardamom

2 tsp sumac, plus extra, to serve

750 g lamb mince

1 large onion, finely chopped

3 garlic cloves, crushed

1/2 tsp cinnamon

1 tsp fine sea-salt flakes

1 cup chicken stock

1 1/2 Tbsp pomegranate molasses

Vegetable oil, for shallow-frying

3 pieces white Lebanese bread, cut into 3cm-squares

3/4 cup Greek yoghurt

1/2 cup garlic dip

1/4 cup flat-leaf parsley leaves, shredded

Pomegranate arils (seeds), lemon wedges, to serve

Method

1.Preheat oven to 200°C fan-forced (220°C conventional). Toss chickpeas, oil, 1 tsp of the cumin and ½ tsp each of the cardamom and sumac on an oven tray. Bake for 20-25 minutes, tossing halfway through cooking, or until the chickpeas are golden and crisp.

2.Heat a large non-stick frying pan over medium heat. Cook mince, breaking up lumps, for 7 minutes.

3.Add onion and garlic. Cook, stirring, for 7 minutes, or until lamb is browned and onion is soft. Sprinkle over remaining spices, cinnamon and salt. Cook, stirring, for 2 minutes. Add the stock and molasses, simmering for 7 minutes or until reduced slightly.

4.Heat enough vegetable oil in a large saucepan to come 5cm up the side until hot. Shallow-fry Lebanese bread in small batches for 1 minute or until lightly golden. Drain on a paper towel. Repeat with the remaining bread.

5.Combine yoghurt and garlic dip in a small bowl. Arrange bread on a large serving platter. Spoon lamb over the top, sprinkle with half of the parsley and top with some of the yoghurt dip. Sprinkle with chickpeas, pomegranate arils, the remaining parsley and extra sumac. Serve with remaining yoghurt dip and lemon wedges.

Women's Weekly Food