How To Prepare Chickpea And Ground Lamb Breakfast Hash With Skhug Sauce? 😍😍🌈🌈

Savour the bold flavours of lamb and chickpea hash, enhanced with aromatic spices and topped with creamy Skhug ricotta. A delicious fusion of Middle Eastern-inspired ingredients. Try it today! 

Product(s): 
NZ Premium Grass-Fed Lamb Mince 

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Preparation Time: 30 mins Cooking Time: 20 mins Serving: 4 

Ingredients: 

• 225 grams ground lamb 
• 125 grams ricotta cheese 
• 4 tablespoons Skhug Sauce, divided 
• 2 teaspoons ground coriander 
• 1 teaspoon ground cumin 
• 1/2 teaspoon caraway seeds, crushed 
• 1/2 teaspoon fennel seeds, crushed 
• 1/2 teaspoon coarse ground black pepper 
• 150 grams peeled butternut squash, diced 
• 1 aubergine, diced 
• 1 red onion, diced 
• 400 grams tin chickpeas, drained and rinsed 
• 1 teaspoon garlic granules 
• 400 grams tin chopped tomatoes 
• 50 grams baby spinach leaves 
• 1 lemon, juiced 
• 1/4 cucumber, diced 

Instructions: 

1. In a small bowl, mix the ricotta cheese and 1 tablespoon of Skhug Sauce until well blended. Cover and refrigerate until ready to serve. Reserve the remaining Skhug Sauce for the lamb hash.  
2. In another small bowl, mix all the dry spices and set aside. Steam or microwave the diced butternut squash until soft, then set aside.  
3. Heat a large frying pan over medium-high heat. Add the ground lamb and cook, stirring, for 3 minutes. Add 2 teaspoons of the dry spice mixture and continue cooking and stirring until the lamb is no longer pink. Remove the lamb from the pan using a slotted spoon and set aside.  
4. In the same frying pan, add the diced onion, squash, and aubergine. Stir and cook over medium-high heat for 5-6 minutes. Add the chickpeas, garlic, and the remaining spice mixture. Cook and stir for an additional 3-4 minutes. Stir in the chopped tomatoes and the browned lamb. Cook until the squash is tender.  
5. Stir in the baby spinach, lemon juice, and reserved Skhug Sauce. Cook until the spinach is just wilted.  
6. To serve, spoon the lamb and chickpea hash into serving bowls. Top with diced cucumber and a dollop of the Skhug ricotta. 

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