5 - 8 minutes
2 - 4 people
8 heaped dessert spoons classic hummus
400 g lean beef mince
1 dried Thai red chilli
2 turmeric roots
2 teaspoons cumin seeds
4 dessert spoons tomato puree
A couple of twists of salt and pepper
1/3 teaspoon powdered fenugreek
3 - 4 dessert spoons Crème légère
A handful of flat leaf parsley leaves
Begin by heating a small pan and toasting the cumin seeds until they start to smoke or pop. Remove to a grinder and grind to a powder then set aside. Now prepare the turmeric root by peeling and chopping into small pieces (I strongly recommend wearing gloves for this as it stains massively, alternatively use 1 – 2 teaspoons of powdered turmeric).
Continue by heating a large non-stick frying pan over a medium heat then add the chopped turmeric and stir fry briefly before adding the beef mince. Use a spatula to break up the mince and turn it so the mince browns evenly, then add the salt, pepper, cumin and fenugreek. Make a well in the middle of the mince and add the tomato puree and fry for 30 seconds before mixing in to the mince mixture. Cook and stir fry until the meat is cooked through then set aside.
Now place two heaped dessert spoons of hummus on each serving plate and use the back of the spoon to swirl the hummus around the plate to form a thin layer at the bottom. Scoop a couple of serving spoons of the beef mince on top then top each plate with a dollop of Crème légère and use a spoon to stretch this across the plate. Top with finely chopped flat leaf parsley leaves and serve with fresh gluten-free pitta breads.