Megalgal Platter

Serving Size

1
To make the hummus, put all the ingredients except the pine nuts in a food processor. Blend until the ingredients are combined and the hummus has reached the desired consistency. Set aside until ready to serve.
2
For the megalgal, set a large frying pan over a medium-high heat. Add the ghee and onions then cook for 4-5 minutes until they start to turn translucent. Stir in the lamb and ground ginger, then add a splash of water. Continue to cook the lamb, covered with a lid, for 20-25 minutes, adding a splash of water as needed. You want to cook the lamb until it is soft and tender, with a beautiful dark brown exterior.
3
Stir in the garlic and green chilli, cover again and cook for 2 minutes more until fragrant. Stir in the chopped tomato and remaining spices and cook for a further 2 minutes. Stir in the chopped coriander.
4
While the meat cooks, combine the salad ingredients in a large serving bowl. Serve the salad, megalgal and hummus on a large platter with warm flatbreads, pickled chillies, lemon wedges, spring onions and cucumbers.

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