This sumptuous Mediterranean entrée is a comforting (and aromatic) melting pot of flavours. Pine nuts, cumin, arugula pesto and tahini flavour tender chunks of braised lamb that’s served with a dollop of hummus and crumbled goat cheese.
Israeli Lamb Chili
Heat a braising pot on high heat. Add in the olive oil. Once the oil is hot, add in the lamb meat and sear. Break up any large chunks of meat into a fine crumble and stir until golden; about 10 minutes.
Then, add the onions and garlic; cooking until translucent. Continue by adding in the pine nuts, tomato paste, harissa paste, preserved lemon puree and all of the spices.
Stir to combine everything. Pour in the chicken stock. Season with a pinch of salt, and pepper. Decrease the temperature to medium-low and let cook for about 1 hour at a gentle simmer, stirring occasionally.
To serve, spread a generous portion of hummus on the side of a pasta bowl. Ladle in about a cup of chili. Top with a liberal drizzle of arugula pesto and tahini sauce; followed by crumbled goat cheese, harissa paste, and chopped pistachio. Serve warm with a pita on the side.
In a small bowl, mix together the yogurt, tahini, lemon juice and salt, to taste. Adjust consistency by adding water if desired. The sauce should be loose enough to drip off a spoon.
Combine arugula, garlic, red onion, and a pinch of salt and pepper, into a food processor. Turn the machine on to low and begin to stream in the lemon juice, and olive oil. Turn the machine on high and let run until pesto is pureed. Taste and adjust seasoning. Remove from food processor and set aside.