Ground Lamb with Hummus
- 1 lb organic ground lamb
- 8 oz dried apricots
- 2 tbsp California Olive Ranch Global Blend olive oil
- 1 tsp clove
- 1 tsp cinnamon
- 1 tsp cayenne
- 1 tsp smoked paprika
- salt and pepper to taste
- 2 sprig fresh dill
- 2 8 oz cans chickpea
- 2 tbsp tahini
- 4 tbps California Olive Ranch Global Blend olive oil (hummus)
- 1 tbsp fresh parsley
- 2 clove garlic
Prepare hummus by inserting drained chickpeas, tahini, salt and pepper, and garlic cloves into a food processor and run on high, slowly folding in the olive oil. Hand fold in chopped parsley and set aside.
Prepare the lamb by taking a small sauce pan over medium to low heat and applying the olive oil, and then the ground lamb.
Once the lamb begins to render, add apricots, and all dried spices, reduce heat, and cover, stirring occasionally.
Once the apricots have dissolved into the lamb mixture, turn off heat.
Plate hummus into a small bowl, carving out center by circulating a spoon from the center to the outer edge, and insert lamb into center, garnishing with fresh dill. Serve with warm naan.