Kamut and Spiced Lamb with Tahini Sauce | RICARDO

Ingredients

• 3 cups (750 ml) water
• 1 cup (200 g) Kamut berries
• ½ tsp salt
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• ½ tsp cumin seeds
• ½ tsp ground sumac
• ¼ cup (60 ml) tahini
• 2 tbsp (30 ml) water
• 2 tbsp (30 ml) plain yogurt
• 1 tbsp (15 ml) lemon juice
• ¼ tsp salt
• 1 onion, chopped
• ¼ cup (60 ml) olive oil
• ¾ lb (340 g) lean ground lamb
• 2 cloves garlic, chopped
• 2 tbsp (30 ml) molasses
• 1 tbsp (15 ml) tomato paste
• ¾ lb (340 g) butternut squash, peeled, seeded and sliced
• 2 tbsp (30 ml) pumpkin seeds, coarsely chopped (optional)
• 4 pita breads