Spiced lamb and roasted veggies are taken to the next level with a base of smoky walnut muhammara and fresh, aromatic herbs.
1 eggplant, chopped
1 zucchini, sliced
3 red bell pepper, chopped
1 cup California walnuts, plus more for topping
2 cloves garlic
2 Tbsp pomegranate molasses
2 Tbsp olive oil
Salt, to taste
Pepper, to taste
500g ground lamb
1 tsp cumin
1 tsp coriander
1 tsp smoked paprika
1 tsp, cinnamon
Parsley, to taste
Mint, to taste
Pomegranate arils, to taste
Roast eggplant, zucchini and red bell peppers at 425°F for 20 to 25 minutes, tossing halfway, until they are tender and lightly caramelized.
Blend the roasted peppers, California walnuts, garlic, pomegranate molasses, olive oil, salt and pepper until smooth and creamy, with a slightly textured consistency.
Brown the lamb with the cumin, coriander, paprika, cinnamon, salt and pepper in a large skillet over medium-high heat for 6–8 minutes, breaking it up with a wooden spoon, until browned and cooked through.
Spread muhammara into bowls and top with lamb and roasted eggplant and zucchini.
Top with parsley, mint, pomegranate arils and chopped walnuts, as desired.
The perfect late summer to early creamy fall soup with sweet corn and walnuts.
A loaded baked sweet potato topped with seasoned California walnut taco filling, melted cheese, pico de gallo, avocado, sour cream, and fresh cilantro.
