Houmous with spiced lamb and pine nuts

To make the spiced lamb, heat the oil in a large, lidded frying pan or casserole pot over a medium-high heat. Add the lamb and cook, stirring occasionally, until deep golden brown all over, about 8–10 mins. Reduce the heat slightly then add the onions with a pinch of salt and cook for a further 6–8 mins, until the onion is deep golden brown and softened.

Add the garlic, cumin, coriander, paprika and cinnamon and cook, stirring, for 2 mins until aromatic. Pour in 500ml water, season and bring to a simmer. Turn the heat to low, cover with a lid and cook for 1–1 hr 15 mins, until the lamb is tender.

Meanwhile, make the houmous. Tip the chickpeas with their water into a saucepan, cover with a lid and bring to a simmer. Simmer for 2 mins, then set a sieve over a heatproof bowl. Drain the chickpeas into this and reserve the water. Carefully tip the hot chickpeas into a blender with 150ml of the hot chickpea water plus the tahini, olive oil, lemon juice and garlic. Season with salt and pepper and blend until really smooth, regularly stopping to scrape the sides down with a spatula as you do so. Keep blending for approximately 6–7 mins. Add a further 1–2 tbsp of the chickpea water to loosen if needed. Or you could do this in a large bowl with a stick blender. Set the houmous aside to cool.

Once the lamb is tender, remove the lid and turn the heat up to medium. Cook until the sauce is reduced and slightly sticky, about 5–6 mins. Taste and adjust the seasoning, then remove from the heat and use two forks to shred the lamb into bite-sized pieces. Spread the houmous out across a large serving plate, leaving a dip in the middle for the lamb. Spoon the lamb into the middle, then top with toasted pine nuts, parsley and pomegranate seeds, if you like. Serve immediately with the just-toasted flatbreads, if using.