INGREDIENTS
2 cans
canned cannellini beans
1/2 cup
greek yogurt
1 clove
garlic
1 tbsp
tahini paste
1/4 tsp
ground cumin
1/4 tsp
salt
1/4 tsp
ground pepper
500 gs
ground lamb
3 cloves
garlic
1
shallot
1 tsp
ginger
1 small
egg
1 1/2 tbsps
corn starch
1 tbsp
olive oil
1/2 tsp
ground allspice
1/2 tsp
ground cinnamon
1/4 tsp
ground cumin
1/4 tsp
ground coriander
1/2 tsp
salt
1/8 tsp
ground pepper
2 tbsps
water
2 tbsps
extra virgin olive oil
2 tbsps
pine nuts
1/2 tsp
cumin seeds
1 clove
garlic
1 bunch
fresh mint
2 tsps
chili flakes