Kamut and Spiced Lamb with Tahini Sauce
Kamut and Spiced Lamb with Tahini Sauce
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Kamut and Spiced Lamb with Tahini Sauce

Preparation
25 MIN
Cooking
1 H 30 MIN
Servings
4
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Ingredients

Kamut

Spice Mix

Tahini Sauce

Lamb and Squash

Garnish

Preparation

Kamut

  1. In a saucepan, bring the water, Kamut and salt to a boil. Cover and let simmer over low heat for about 1 hour and 30 minutes or until the Kamut is cooked but still al dente. Drain and oil lightly.

Spice Mix

  1. With a mortar and pestle, crush the whole spices into a powder. Add the sumac and salt. Set aside.

Tahini Sauce

  1. In a small bowl, combine all the ingredients. Set aside.

Lamb and Squash

  1. With the rack in the middle position, preheat the oven to 450°F (225°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large non-stick skillet over medium-high heat, soften the onion in 2 tbsp (30 ml) of the oil. Add the lamb, garlic, molasses and tomato paste. Continue cooking until the meat is golden brown and crispy. Add half the spice mix and cook for 1 minute to thoroughly coat the meat.
  3. Place the squash slices on the baking sheet and drizzle with the remaining oil (2 tbsp/30 ml). Sprinkle with the remaining spice mix. Bake for 15 minutes or until the squash is tender.
  4. Divide the Kamut, lamb, squash and sauce among plates. Sprinkle the meat with pumpkin seeds, if desired, and serve with pita bread.

Comment

  1. Just know that kamut is a form of wheat, therefore it includes gluten. One could substitute quinoa.

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