KAMUT, SPICY LAMB AND TAHINI SAUCE

PREPARATION 25 MIN

COOKING 1 H 30 MIN

 SERVINGS 4

INGREDIENTS

Kamut

750 ml (3 cups) water

200 g (1 cup) of kamut grain

2.5 ml (1/2 teaspoon) salt

Spice mix

5 ml (1 teaspoon) coriander seeds

5 ml (1 teaspoon) fennel seeds

2.5 ml (1/2 teaspoon) cumin seeds

2.5 ml (1/2 teaspoon) ground sumac

2.5 ml (1/2 teaspoon) salt

Tahini sauce

60 ml (1/4 cup) of tahini

30 ml (2 tbsp) of water

30 ml (2 tbsp) of yogurt

15 ml (1 tbsp) lemon juice

1 ml (1/4 teaspoon) salt

Lamb and squash

1 onion, chopped

60 ml (1/4 cup) olive oil

340 g (3/4 lb) lean ground lamb

2 cloves of garlic, chopped

30 ml (2 tbsp) of molasses

15 ml (1 tbsp) tomato paste

340 g (3/4 pound) Butternut Squash, peeled, epepinee and Paysan

Trim

30 ml (2 tbsp) of pumpkin seeds, chopped roughly (optional)

4 PITA breads

PREPARATION

Kamut

In a saucepan, bring to boil water, kamut and salt. Cover and simmer heat soft about 1:30 or until kamut grain is cooked but still firm in the tooth. drain and oil lightly.

Spice mix

Mortar, reduce powdered spices. Add the sumac and salt. Book.

Tahini sauce

In a small bowl, combine all ingredients.

Lamb and squash

Place the rack in the center of the oven. Preheat the oven to 225 ° C (450 ° F). Line a baking sheet with parchment paper or a silicone mat.

In a large nonstick skillet over medium-high heat, soften the onion in 30 ml (2 tbsp) of oil. Add the Lamb, garlic, molasses and the tomato paste. Continue cooking until the meat is golden and crispy. 

Add half of the spice mix and cook for a minute to well coat the meat.

Spread the slices of squash on the plate. Drizzle the rest oil (30 ml/2 tbsp). Sprinkle the rest of the Spice mixture. Cook in the oven about 15 minutes or until squash is tender.

Distribute kamut, lamb, squash and sauce on the plates. Sprinkle meat if desired pumpkin seeds and serve with pita bread