Spiced Crispy Lamb With Eggplant, Squash, And Hummus

Ingredients

2 pounds ground lamb

1½ teaspoons apple cider vinegar

1 tablespoon Tagine Seasoning

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Fine sea salt and freshly ground black pepper

2 tablespoons ghee or extra-virgin olive oil

2 Japanese eggplants, cubed

2 zucchini, cubed

½ small red onion, halved and thinly sliced into half-moons

1 red bell pepper, seeded and thinly sliced

4 cloves garlic, chopped

Juice of 1 lemon

1 cup hummus

¼ cup toasted pine nuts

Fresh mint leaves, for topping 1 tablespoon extra-virgin olive oil

Directions

In a bowl, combine the lamb, vinegar, tagine seasoning, and ½ teaspoon salt and mix well with your hands.

In a large cast-iron skillet, heat 1 tablespoon of the ghee over medium-high heat. Add the lamb mixture and press down on the lamb with a flat spatula to form a packed disk about 1 inch thick. Cook, without disturbing, for 2 to 3 minutes, until browned and crisp on the underside. Season the top with a generous pinch of salt, then break the disc apart, flip the pieces over, and cook for 3 to 4 minutes more, until browned and crisp on the second side.

Use a wooden spoon to break up the meat until it crumbles and continue to cook, stirring frequently, about 2 minutes more, until the lamb is cooked through. Using a slotted spoon, transfer the lamb to a plate and keep warm.

Return the pan to medium-heat and add the remaining 1 tablespoon ghee.

When the ghee is hot, add the eggplants, zucchini, onion, bell pepper, and garlic and sauté for 5 to 7 minutes, until the vegetables are crisp-tender.

Season to taste with salt and pepper, stir in the lemon juice, and remove from the heat.

Spread the hummus on the bottom of a platter. Spoon the lamb over the hummus and then spoon the sautéed vegetables over the lamb. Top with the pine nuts, mint, and oil and serve.