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500g minced lamb
1 tablespoon sumac, ground or crushed
1 teaspoon toasted sesame seeds
2 teaspoons fresh thyme leaves
2 large ripe tomatoes, cut in wedges
12 cherry tomatoes, halved
1 Lebanese cucumber, peeled, diced
1 small red onion, thinly sliced
2 tablespoons olive oil
1 teaspoon harissa
4 tablespoons natural yoghurt
1/4 cup fresh mint leaves
Heat a large, non-stick frying pan, add lamb and cook, stirring and breaking up lumps, for 8-10 minutes or until meat is brown and crisp. Add sumac, sesame seeds and thyme and cook for an extra 1 minute. Season. Drain on kitchen paper.
Place tomatoes, cucumber and onion in a bowl and drizzle with half the oil. Season.
To make dressing, whisk together harissa, yoghurt and remaining oil. Place tomato and cucumber salad on platter, top with lamb, drizzle with dressing. Sprinkle with mint leaves.
Serve in a round metal or ceramic Middle Eastern bowl.
Suggests drinking a spicy young shiraz with this dish. eg. 2013 Bobar Syrah from Yarrah Valley
A Spice route recipe by David Herbert