Ingredients

* 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
Method
1. Cut the lamb into ½ 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.

3. Add the pine nuts, hummus, raisins and chopped coriander. Turn down the heat a little, stir well and leave to cook for another minute.