Breakfast · Middle Eastern · 10 min
Middle Eastern Spiced Lamb and Pinto Bean Breakfast Hash
- Calories
- 588
- Protein
- 48g
- Carbs
- 62g
- Fat
- 16g
Ingredients
- 145.0 g Australian Lamb shoulder, lean only, cubed small
- 85.5 g Pinto beans, mature, pre-soaked and boiled until tender
- 60g Fennel bulb, thinly sliced
- 100g Roasted heirloom tomato soup (as base sauce)
- 5g Ground Cumin
- 15g Rice Vinegar
- 3.9 g Walnut Oil
Method
- 01Heat the walnut oil in a heavy-bottomed skillet over medium-high heat.
- 02Add the finely cubed lamb shoulder and sear until deeply browned and fragrant.
- 03Add the thinly sliced fennel and sauté until softened and translucent, about 4 minutes.
- 04Stir in the ground cumin, allowing the spices to toast in the fat until aromatic.
- 05Pour in the roasted heirloom tomato soup and bring to a gentle simmer.
- 06Fold in the pre-cooked pinto beans, allowing them to absorb the juices and thicken into a rustic, hearty texture.
- 07Deglaze the pan with the rice vinegar, which cuts through the richness of the lamb.
- 08Cook for another 3 minutes until the liquid has reduced to a thick glaze that coats the beans and meat.
- 09Plate immediately in a wide bowl, garnishing with extra fresh fennel fronds if available.
- 10Serve hot, enjoying the balance of savory lamb, earthy beans, and bright acidic notes.
Cook it with the whole plan around it
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