RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 2 Tbsp Cobram Extra Virgin Olive Oil
  • 500gm Lamb mince
  • 1 Tbsp ground cumin
  • 1 Tbsp chilli flakes
  • Salt
  • 6-8 Simsons Pantry wraps
  • 1 cup picked assorted herb leaves (e.g. Coriander, mint, parsley, dill)

HUMMUS

  • 2 tins chickpeas, drained
  • 2 cloves garlic
  • 1 Tbsp ground cumin
  • 1/4 cup Cobram Extra Virgin Olive Oil
  • 1/3 cup water
  • Zest + juice of 1 lemon
  • Salt

 

METHOD:

  • Heat oil in a pan over high heat until smoking. Crumble in lamb mince and season with cumin, chilli flakes and a pinch of salt. Avoid stirring too often to allow colour to form on the lamb. Cook for approximately 10-15 minutes until dark in colour and crispy.
  • In a food processor, combine all hummus ingredients and blitz until smooth, season to taste. Transfer to a small saucepan and warm over a low-medium heat.
  • Heat tortillas in a warm griddle pan or oven and keep warm until ready to serve.
  • To assemble, spread the tortilla with hummus, top with crispy lamb and garnish with herbs.
  • **TIP : Serve on platter so everyone can make their own.

Our friends at Wine Selectors recommend pairing this dish with a Merlot.

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