ISRAELI SPICED GROUND LAMB

with HUMMUS

FOR THE PREP —

Mix all of the Baharat Spice Blend ingredients together in a small container. Cover and store at room temperature until ready to use.

FOR THE COOK —

In a large skillet, heat the extra virgin olive oil over medium to high heat. Add your minced garlic and shallot and cook until fragrant. Add a generous amount of the Baharat Spice Blend. Incorporate with the garlic and shallots and cook until they become soft, about 3 to 5 minutes. Transfer to a bowl and set to the aside.

In the same skillet, add your Ground Lamb and season with kosher salt. Continue to work the Ground Lamb with a wooden spoon to break it up and slowly add water as needed.

After about 5 minutes, once the Ground Lamb is browned but not thoroughly cooked, reduce the flame to medium and add the spiced garlic and shallot mixture. Combine the ingredients thoroughly and let simmer until your Israeli Spiced Ground Lamb is tender and cooked through, about 7 to 10 minutes.

FOR THE PLATE —

To serve, place your hummus in a shallow bowl and make a small well in the center. Spoon your Israeli Spiced Ground Lamb—including its juices—in the center of the hummus and top with freshly chopped parsley. Serve with warm wedges of pita and thickly sliced cucumber.

Bete’avon ! — Bon Appétit !

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TIME

Prep: 20 min / Cook: 60 min

SERVINGS

5-6

AUTHOR Chef Erica

FEATURED

1 PACK PRAIRIE STREET BEEF SHORT RIB CUBES USDA PRIME

INGREDIENTS

1 small onion, diced

2 large cloves garlic, peeled and chopped

1 teaspoon ground cumin

1 teaspoon ginger, dried or fresh

1 cinnamon stick

1/4 teaspoon Harissa or another dried chili flake (optional)

2 sweet potatoes, peeled and diced

4 dried apricots, diced

1 cup dry red kosher wine, we prefer Cabernet Sauvignon

1 cup unsalted chicken stock

1/4 cup parsley, finely chopped

Extra virgin olive oil

Kosher salt

Freshly ground black pepper