Lamb: Dice 300g lamb rump and add to a bowl with 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt and 1 tsp pepper. Mix well and set aside to marinate for 20 minutes. Heat a large pan to medium-high heat and add 1 tsp olive oil. Cook the lamb for 4-5 minutes until crispy on the edges. Remove and rest for 5 minutes.
Charred cabbage: Slice ¼ cabbage into thick wedges. Heat the same pan to high heat and add 1 tsp olive oil. Cook the cabbage for 2-3 minutes per side until charred and slightly softened.
Pine nuts: Toast 2 tbs pine nuts in a dry pan over medium heat for 2-3 minutes until golden. Remove and set aside.
Roti: Warm 2 roti in a dry pan for 1 minute per side.
Assemble: Spread a generous layer of hummus across a large platter. Top with sliced lamb, charred cabbage, diced cucumber, fresh mint leaves, pomegranate seeds and toasted pine nuts. Serve with warm roti on the side.
