Levantine Fire
Sticky Pomegranate Lamb & Hummus Bowls
A master batch recipe designed for high-impact flavour. Dark, sticky, spiced lamb mince piled over silky hummus with jewel-bright toppings.
Prep 15m
Cook 20m
Serves 2
Rachel's 8/10
£7.50 /portion
gluten-free high-protein iron-rich batch-friendly spiced
High Protein (>50g) Iron-Rich
680 kcal
Protein 52g
Fat 36g
Sat 12g Omega-3 0.3g
Carbs 38g
Fibre 10g Sugar 14g
Fibre 10g
Sugar 14g
Sodium 580mg
Vitamin A 15%
Vitamin C 25%
Vitamin D 5%
Vitamin K 30%
Vitamin B6 35%
Vitamin B12 85%
Folate 30%
Iron 35%
Calcium 10%
Magnesium 20%
Potassium 25%
Zinc 55%
Selenium 30%
Servings
2
Ingredients
Protein
- 500g Lamb Mince
Fresh
- 200g Hummus — high quality
- 60g Pomegranate Seeds
- 1 Red Onion — pickled or thinly sliced
- 10g Fresh Mint
Pantry
- 75ml Pomegranate Molasses
- 5g Ground Cumin
- 5g Ground Coriander
- 3g Ground Allspice
- 20g Pine Nuts
- 3 Garlic Cloves — minced
Method
01
Mince garlic. Slice red onion thinly (or prepare quick pickle with red wine vinegar). Pick mint leaves. Toast pine nuts in a dry pan.
02
Brown lamb mince in a hot pan until dark and crispy, breaking it up as it cooks. Drain any excess fat.
Don't stir too much — let it catch and caramelise against the pan.
03
Add cumin, coriander, allspice, and garlic. Cook for 3 minutes until fragrant.
04
Pour in pomegranate molasses and a splash of water. Bubble until the meat is coated in a dark, sticky lacquer.
The glaze should be thick enough to cling to the meat — not pooling in the pan.
05
Swirl hummus generously into wide bowls. Pile the hot sticky lamb in the centre. Top with toasted pine nuts, pomegranate seeds, pickled red onion, and torn mint leaves.
Middle Eastern · dinner