• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsSilicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 600 gm boneless leg of lamb

  2. To serve: chapatis (see note)

  3. 140 gm ( 1/2 cup) thick plain yoghurt

  4. 125 ml ( 1/2 cup) tomato passata

  5. 60 ml ( 1/4 cup) olive oil

  6. 3 cloves garlic, crushed

  7. 1 tbsp finely grated ginger

  8. 2 tsp each of cayenne pepper and paprika

  9. 1 tsp each of chilli powder and garam masala

  10. 185 ml ( 3/4 cup) extra-virgin olive oil

  11. 1 large eggplant cut into 4cm dice

  12. 1 large onion, thickly sliced

  13. 2 cloves garlic, thinly sliced

  14. 4 small tomatoes, blanched, peeled, seeds removed and coarsely chopped

  15. 2 red birdseye chillies, seeds removed, coarsely chopped

  16. 1 tsp mustard seeds, dry-roasted

  17. tsp coriander seeds, dry-roasted

  18. tsp aniseed seeds, dry-roasted

  19. 250 gm thick plain yoghurt

  20. 2 small tomatoes, blanched, peeled, seeds removed and finely chopped

  21. 2 tbsp mint leaves, finely chopped

  22. 1 tbsp extra-virgin olive oil

  23. tsp ground cumin

  24. 2 Lebanese cucumbers, peeled, seeds removed and cut into 6cm batons

  25. 1 lime, juice only

  26. 1/8 tsp ground cumin

Instructions Jump to Ingredients ↑

  1. Serves 4 Prep time 20 mins, cook 1 hr 10 mins (plus marinating)

  2. The spiced eggplant is also an excellent accompaniment to lamb chops and cold meats.

  3. For tikka marinade, combine ingredients and 1 tsp sea salt in a bowl and mix well.

  4. Cut lamb into 8 pieces (about 8cm x 4cm x 2cm) and place in a bowl. Add marinade, combine well, cover with plastic wrap and refrigerate for 4 hours.

  5. For spiced eggplant, heat ½ cup oil in a large frying pan over medium heat and saut eggplant, in batches, for 5 minutes or until soft and just golden, then transfer to a large saucepan. Heat remaining oil in pan and saut onion and garlic for 5 minutes or until soft and just golden. Add to eggplant with remaining ingredients. Season with sea salt and simmer over low heat for 30-40 minutes or until reduced to a sauce consistency. Cool. Set aside.

  6. For tomato raita, combine ingredients in a bowl, season to taste with sea salt and freshly ground black pepper, cover with plastic wrap and refrigerate until required.

  7. For cucumber salad, combine ingredients in a bowl and set aside.

  8. Preheat a barbecue to medium heat. Thread 2 pieces of lamb onto each of 4 metal skewers, reserving marinade, and grill, basting occasionally with marinade, for 6-7 minutes each side or until cooked through. Serve with eggplant, raita and salad.


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