Rosheen Kaul’s Crispy Lamb Hummus

Get some yum in your tum.

Crispy lamb
500g fatty lamb mince
2 tsp ginger, microplaned
3 cloves garlic, microplaned
2 tsp shaoxing wine
1 tsp soy sauce
1/2 tsp salt
1/2 tsp sugar
4 dried sichuan chillies
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp white pepper
1 tsp sichuan peppercorn powder
2 tbsp cooking oil

Green herb chilli oil
1/2 bunch coriander
1/2 bunch Thai basil
1 spring curry leaf
2 tbsp shop-bought chilli oil
1 clove garlic, microplane
1/4 cup olive oil
2 tsp soy sauce
1 tsp mirin
1 tsp lemon juice

To assemble:
1 cup hummus
Cracked black pepper
Chilli oil to finish
Flatbreads

Marinate the lamb mince with the ginger and soy sauce for 1 hour.

Heat the oil in a wok or frying pan until shimmering, then add the dried chillies and stir-fry until fragrant. Add the shaoxing wine to deglaze

Add the marinated lamb mince and stir-fry over medium-low heat for 10-15 minutes, stirring constantly until the lamb is crisp and beginning to dry. Grate in the ginger, remove from the heat and stir in the ground cumin, coriander, white pepper and Sichuan peppercorn powder. Keep aside while you make the green herb chilli oil.

Finely chop the coriander and Thai basil and set aside. In a small pan, warm the chilli oil and olive oil with the grated garlic clove and curry leaves. Bring to a simmer, then add the chopped herbs into the pan. Remove from the heat, add the soy sauce, mirin and lemon juice. Adjust to taste.

To assemble:
Smear the hummus into the centre of a large plate and use a spoon to create a divot. Fill with crispy lamb, then top generously with the green herb chilli oil, plenty of cracked black pepper and flatbreads