Kamut and Spiced Lamb with Tahini Sauce

Kamut and Spiced Lamb with Tahini Sauce

  • Preparation 25 min
  • Cooking 1 h 30 min
  • Servings 4
Featured in RICARDO Magazine (WINTER 2016)
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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

Preparation

  • Kamut

  • Spice Mix

  • Tahini Sauce

  • Lamb and Squash

Personal Note