1/4 cup pistachio kernels, toasted, roughly chopped
Labneh*, mint, coriander & flatbread, to serve
1Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped.
2Heat oil in a large saucepan over medium heat. Add onion, garlic and spice mix, cook for 5 minutes or until softened. Add mushrooms, increase heat to high, and cook for 5 minutes or until moisture has almost evaporated. Add lamb mince, cook, breaking up mince with wooden spoon, until mince is evenly browned. Stir in tomatoes, tomato passata and chickpeas. Bring to a simmer, then simmer, uncovered for 10 minutes or until thickened. Stir in dates, simmer for a further 3 minutes. Stir in pomegranate juice, taste and season.
3Transfer the mince mixture to a serving platter. Scatter pomegranate seeds and pistachios. Top with labneh, mint and coriander. Serve with flatbread.
Tip:*Labneh is a thick, creamy, fresh cheese made by straining yoghurt. It is available from specially and Middle Eastern stores and some greengrocers. It can also be easily made at home with yogurt, salt and lemon juice.