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Moroccan Lamb with Balsamic Beetroot Hummus and Pomegranate Salad

preparation time

10 mins

Cooking time

15 mins


6 - 8

Moroccan Lamb with Balsamic Beetroot Hummus and Pomegranate Salad


2 tablespoons olive oil

1 large red onion, ½ roughly diced and ½ thinly sliced

2 cloves garlic, peeled and crushed

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon turmeric

1 kg lamb mince


500g hummus

1 jar Beerenberg Balsamic Beetroot Relish


2 big handfuls rocket

1 small handful mint leaves

1 pomegranate, cut in half and seeds scooped out

2 tablespoons pine nuts, toasted

Pita bread, cut into wedges


Place a large frypan or skillet on medium heat.  Add 1 tablespoon of olive oil, the diced red onion and garlic.  Cook for 2 minutes or until the onion begins to soften.  Add the ground cumin, coriander and turmeric, and cook for 2 minutes whilst stirring.  Turn the heat to high and add the lamb mince.  Break apart the mince with a spoon and continue to cook for 5 - 10 minutes, or until the lamb is cooked through.

In a bowl, mix together the hummus and Beerenberg Balsamic Beetroot Relish.

In another bowl, toss the rocket, mint leaves, pomegranate seeds, pine nuts and remaining olive oil.

To serve - smear the hummus on one half of a large platter.  Spread the lamb on the other half and top with the pomegranate salad.  Add the pita bread on the side to serve.