Recipe: Spiced Lamb Salad

INGREDIENTS

• ½ cup pine nuts 
• 6 medium carrots, sliced on an angle 
• 1 tablespoon olive oil 
• 1 lb ground lamb
• 1 tablespoon baharat spice blend* 
• 1 teaspoon ground cinnamon 
• 1 heaped teaspoon milk harissa 
• ¼ cup dried currants 
• 1 tablespoon honey 
• 1 bunch mint, leaves only, chopped
• 1 bunch Italian parsley, roughly chopped, stems included
• 1 bunch cilantro, roughly chopped, stems included 
• 1 jalapeno, finely sliced 
• ½ cup tahini 
• 2 lemons, juiced 
• Salt to taste 

INSTRUCTIONS

1. Heat a large pan on medium heat and toast pine nuts until golden and set aside in a large bowl. 
2. Using the same pan, heat all over medium heat and sauté carrots until beginning to soften. Remove from pan and set aside with the pine nuts. 
3. Increase heat to medium high and add lamb to the pan and break it up really well with a wooden spoon and allow to cook, undisturbed until well browned before stirring until cooked throughout.
4. Add the baharat, cinnamon, harissa, and season with salt. 
5. Remove from heat and stir in the reserved carrots and pine nuts. Stir in currants and drizzle with honey, mixing well. 
6. Allow to cool slightly and add in all the herbs, and sliced jalapenos, tossing until well mixed. 
7. Whisk the tahini with the lemon juice, and salt until combined. Loosen with a 2-3 tablespoons of water until emulsified and thin enough to drizzle. 
8. Serve salad, drizzled with the tahini sauce

*Homemade Baharat Seasoning Blend

• 4 teaspoons ground cinnamon 
• 4 teaspoons ground black pepper 
• 3 teaspoons ground cumin
• 3 teaspoons ground coriander
• 1 teaspoon sumac 
• 1 teaspoon sweet paprika 
• ½ teaspoon ground allspice
• ⅛ teaspoon ground cardamom 
• 1 pinch ground cloves 
• 1 pinch ground nutmeg