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Introduction

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.

Method

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 minutes.

To serve:

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 flatbreads.

Note: this will serve 4 hungry people for a mezze lunch or supper, or 8 as a pre-dinner canapé