Humus with roasted lamb

Ingredients for Humus with roasted lamb

Instructions for Humus with roasted lamb

To prepare the Humus with roasted lamb recipe, please follow these instructions:

Chickpeas soaked 24 hours in plenty of water.

Udblødnings the water is poured from the chickpeas and rinse under running water and boil until tender, approximately 1 hour in new plenty of water. EVS. with a little salt or a bouillon cube. After finishing the boiling rinse the chickpeas in cold water.

Pour the chickpeas into a food processor together 3-4 cloves garlic, olive oil, paprika and half the lemon juice. Blend it all together, add water as needed. Depending on the food processor's capacity may be required to blend portion of several laps.

Some prefer a very finely blended humus, which might, in addition, is passed through a sieve, the other a little rougher.

When the mass is blended together to form the consistency you prefer, tasted it with cayenne pepper, mild paprika and salt and possibly. a little more lemon juice. But be careful with lemon juice.

Roasted lamb: heat a frying pan well up without fat and put one-third of the minced lamb. Let it roast for it get crust before you turn it around. Grate it thoroughly and disassemble it apart with a wooden spatula during frying. When it is toasted quite brittle taken it off the heat and season with salt and pepper, garam marsala, cumin, cardamom and crushed garlic. The procedure is repeated until all the meat is fried/toasted.

Serving: Put humussen in a ring on the merry-go-round. With a spoon is made a ' ditch ' or recess all the way around. Pour a little olive oil in the recess and garnish with olives and tomatoes. Finally a little paprika sprinkled over. Put the roasted meat in the center of the ring. Eat it with warm pita bread; naanbrød or other cool bread types to.