Kamut and Spiced Lamb with Tahini Sauce

Ingredients

• Kamut

  • 3 cups (750 ml) water
  • 1 cup (200 g) Kamut berries
  • ½ tsp salt

• Spice Mix

  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • ½ tsp cumin seeds
  • ½ tsp ground sumac
  • ½ tsp salt

• Tahini Sauce

  • ¼ cup (60 ml) tahini
  • 2 tbsp (30 ml) water
  • 2 tbsp (30 ml) plain yogurt
  • 1 tbsp (15 ml) lemon juice
  • ¼ tsp salt

• Lamb and Squash

  • 1 onion, chopped
  • ¼ cup (60 ml) olive oil
  • ¾ lb (340 g) lean ground lamb
  • 2 cloves garlic, chopped
  • 2 tbsp (30 ml) molasses
  • 1 tbsp (15 ml) tomato paste
  • ¾ lb (340 g) butternut squash, peeled, seeded and sliced

• Garnish

  • 2 tbsp (30 ml) pumpkin seeds, coarsely chopped (optional)
  • 4 pita breads