This Middle Eastern Bites leans on cumin and coriander to do the heavy lifting. We glaze the Lamb for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the tahini and the rest of the cumin and coriander flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
The kind of Middle Eastern plate you make on repeat. cumin and coriander, a proper smoke, and a...
Middle Eastern The kind of Middle Eastern plate you make on repeat. tahini and lemon, a proper bake, and a...
Middle Eastern A charred take on Cauliflower Fritters, built on za'atar and finished the way we like it. Ready...
Middle Eastern Our tested Charred Cauliflower Bowl: spiced, generous, and balanced with pomegranate and mint....