Stokes Purple^® Sweet Potato Hummus Bowl with Spiced Lamb and Herbs

Cooking Steps

1. 1

   Combine the spices, onion, garlic, cilantro stems, minced mint, fresh chile and salt with the lamb; use your hands to thoroughly combine. Once mixed, spend another 30 seconds or so really working everything together to incorporate the flavors.

2. 2

   Warm a generous splash of olive oil in a large sauté pan over medium-high heat; add the lamb and sauté, stirring only once or twice, until cooked through (don’t over-stir, or you won’t get any caramelization). Transfer to a plate and let rest, covered with foil, while you compose the rest of the bowl.

3. 3

   Divide the spiced Stokes Purple® sweet potato hummus among 4 bowls, using the back of a spoon to spread the hummus into a nice swooping shape.

4. 4

   In a small bowl, combine the cucumbers, fennel & radishes; season with olive oil, lemon zest, a squeeze of lemon juice and a sprinkle of sea salt and toss.

5. 5

   Divide the lamb between the four bowls, placing it in a little mound in each bowl, and then plate some of the chopped vegetables alongside it. Garnish with a shower of herbs, another drizzle of olive oil, and a sprinkle of sea salt (a bit more sumac and aleppo pepper would be nice here, too!).

6. 6

   *strongly suggested, but optional; can replace with 1 teaspoon crushed red chile flakes