Lamb with raisins and pine nuts
* 450g lamb shoulder, fat removed
* 2 tbsp sunflower oil
* 1 tsp ground cumin
* 1 tsp ground coriander
* 60 g pine kernels, toasted
* 2 tbsp hummus
* 2 tbsp raisins
* 1 tbsp chopped fresh coriander
1. Cut the lamb into Â½ cm cubes.
2. Heat the oil in a hot frying pan, toss in the meat and season with salt and pepper. Add the spices and cook over a high heat for 5 minutes.