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ground lamb extra-virgin olive oil yellow onion fresh garlic ground cumin oregano salt ground cinnamon water tomato lemon juice pitas fresh cilantro pine nuts
Viewed: 26 - Published at: 9 years agoIngredients
- 6 ounces ground lamb
- 1 teaspoon extra-virgin olive oil
- 1 1/2 cups chopped yellow onion
- 1 tablespoon minced fresh garlic
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 3/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup water
- 1/2 cup chopped seeded tomato
- 1 1/2 tablespoons fresh lemon juice
- 2 (6-inch) pitas
- 1/2 cup plain hummus
- 1/4 cup chopped fresh cilantro
- 1 tablespoon pine nuts, toasted
Method
- Preheat broiler to high.
- Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 3 minutes or until browned, stirring to crumble lamb. Remove lamb from pan. Add oil to pan; swirl to coat. Add onion to pan; saute 4 minutes. Stir in garlic and next 4 ingredients (through cinnamon); saute 1 minute. Stir in 1/2 cup water and tomato; bring to a simmer. Cook 4 minutes or until tomatoes begin to soften. Stir in cooked lamb. Cover, reduce heat, and simmer 4 minutes. Stir in the lemon juice.
- Split each pita into 2 rounds. Place pita rounds on a baking sheet. Broil 1 minute on each side or until crisp. Spread 2 tablespoons hummus on each round. Top each serving with about 1/3 cup lamb mixture. Sprinkle evenly with cilantro and nuts.
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