Moroccan-Spiced Lamb Arancini with Apricot Hummus

For the arancini:
• 1 cup risotto rice (e.g., Arborio)
• 500ml chicken or vegetable stock
• 1 small onion (finely chopped)
• 1 tbsp olive oil
• 200g cooked lamb (shredded or minced)
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/4 tsp ground coriander
• Salt and pepper to taste
• 1 egg (lightly beaten)
• 50g grated Parmesan (optional for fusion twist)
• 100g breadcrumbs
• Vegetable oil for frying

For the apricot hummus:
• 1 cup canned chickpeas (drained and rinsed)
• 3 dried apricots (soaked in hot water for 10 minutes)
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• Salt and pepper to taste

For garnish:
• Fresh parsley
• Olive oil for drizzling

Step 1: Cook the risotto
1. Heat olive oil in a pan and sauté the onion until soft. Add the risotto rice and cook for 2 minutes.
2. Gradually add the stock, stirring frequently, until the rice is cooked and creamy. Let cool.

Step 2: Prepare the lamb mixture
1. In a separate pan, heat the cooked lamb with cumin, cinnamon, smoked paprika, and coriander. Season with salt and pepper. Set aside to cool.

Step 3: Assemble the arancini
1. Take a spoonful of cooled risotto, flatten it in your palm, and place a small amount of spiced lamb in the center.
2. Shape into a ball and coat in beaten egg, then breadcrumbs. Repeat for the remaining mixture.

Step 4: Fry the arancini
1. Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the arancini in batches until golden and crispy. Drain on paper towels.

Step 5: Make the apricot hummus
1. Blend chickpeas, soaked apricots, tahini, olive oil, lemon juice, garlic, salt, and pepper until smooth. Adjust consistency with water if needed.

Step 6: Serve
1. Arrange the arancini on a plate with a dollop of apricot hummus. Garnish with fresh parsley and a drizzle of olive oil.