Club House for Chefs

Chickpea & Ground Lamb Breakfast Hash with Skhug Sauce


*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Ricotta cheese 3 cups
Skhug Sauce, divided 3 cups
Coriander Seed, Ground 400 g 1/4 cup
Cumin, Ground 425 g 2 tbsp
Caraway Seed 550 g 1 tbsp
Pepper, Black Ground 540 g 1 tbsp
Fennel Seed 450 g 1 tbsp
Diced peeled butternut squash or pumpkin (1/2-inch dice) 9 cups
Ground lamb or beef 3 lb
Cups diced eggplant (1/2-inch dice) 9 cups
Diced red onion (1/2-inch dice) 3 cups
(540 ml) chickpeas, drained and rinsed 6 cans
Fresh garlic, minced 3 tbsp
(540 ml) petite diced tomatoes, undrained 6 cans
Baby spinach leaves 3 qt
Lemon juice 3/4 cup
Diced cucumber (1/4-inch dice) 3 cups

Instructions

Mix ricotta cheese and 1/3 cup of the Skhug Sauce in small bowl until well blended. Cover and refrigerate until ready to serve. Reserve remaining Skhug Sauce to flavour the lamb hash. Mix all of the spices in small bowl. Set aside.

Heat large skillet on medium-high heat. Add lamb; cook and stir 3 minutes. Add 4 tablespoons of the spice mixture; cook and stir until lamb is no longer pink. With slotted spoon, remove lamb from skillet and set aside. Add onion, squash and eggplant; cook and stir on medium-high heat 10 minutes. Add chickpeas, garlic and remaining spice mixture; cook and stir 5 to 6 minutes. Stir in tomatoes and browned lamb; cook until squash is tender. Stir in spinach, lemon juice and reserved Skhug Sauce; cook until spinach is just wilted. To serve, spoon chickpea and lamb hash into serving bowls. Top with diced cucumber and a dollop of the skhug ricotta.



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