Hummus Kavarma with Lamb

Rinse the dried chickpeas, cover with cold water at least twice their volume, and leave to soak for 12 hours. Drain.

Transfer the chickpeas to a pot, add the baking soda and heat for 3 minutes, stirring. Pour in 1500 ml fresh water, bring to a boil, skim off the foam, and cook for 30–40 minutes, until the chickpeas are very soft. Set aside 4 tbsp of the cooked chickpeas for serving.

Drain the chickpeas and blend them in a food processor into a thick paste. With the processor still running, add the tahini, 60 ml lemon juice, 4 garlic cloves and 1.5 tsp salt. Gradually pour in ice water and blend for about 5 minutes until smooth and creamy. Cover and let rest for 30 minutes.

In a bowl, combine the lamb, black pepper, white pepper, allspice, cinnamon, nutmeg, dried za'atar, white wine vinegar, mint, 10 g parsley and 1 tsp salt. Cover and marinate in the fridge for 30 minutes.

Just before frying, mix together the parsley (10 g), green chili pepper, 60 ml lemon juice, white wine vinegar, 2 garlic cloves and 0.25 tsp salt for the lemon sauce. Separately, toast the pine nuts in a dry skillet until golden.

Heat the butter and olive oil in a large skillet over medium-high heat. Fry the lamb in 2–3 batches, stirring, for about 2 minutes per batch: the meat should be browned on the outside and still slightly pink inside.

Spread the hummus over 4 shallow plates and make a well in the center with a spoon. Spoon the hot kavarma into the well, sprinkle with the reserved chickpeas, drizzle with the lemon sauce, and garnish with the remaining parsley and pine nuts.