I’ve done this so many times over the years and it is a proper crowd pleaser. And both the lamb and the houmous freeze well when you’ve prepped them – just don’t add the salt to the lamb until you’re ready to cook it.
For the lamb, mix all the ingredients together. Heat a frying
pan (no oil) to smoking and add the lamb. Cook until very brown and
crisp… stirring regularly to prevent from burning. This should take
no more than 15 minutes.
While the lamb is cooking, cook the pine nuts. Heat a little oil
in a small frying pan on a medium heat. Add the cumin seeds, chilli
and sugar, stir and cook for a couple of minutes. Turn the heat to
its lowest setting, add the pine nuts and cook until golden brown.
You'll have to turn them every now and then whilst cooking… be
really careful not to let them burn. Should take around 10
Spread the houmous out in a flat bowl. It's important that
there's a relatively large surface area. Drizzle with good quality
olive oil. Cover the houmous with the lamb straight from the pan
and then with the pine nuts, pomegranate seeds and a couple of
sprigs of flat leaf parsley. Serve with warm pitta or
Note: this will serve 4 hungry people for a mezze lunch or
supper, or 8 as a pre-dinner canapé