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Grilled cumin and chilli lamb skewers with smoky eggplant purée


You'll need

600 gm lamb shoulder, cut into 4cm pieces 1 tsp each ground cumin, coriander and chilli 1 garlic clove, crushed 60 ml (¼ cup) olive oil 2 cups (firmly packed) watercress sprigs 1 cup each (loosely packed) mint and coriander, torn 8 large green olives, pitted, coarsely chopped Juice of ½ lemon 4 roti, to serve To serve: thick natural yoghurt (optional)   Smoky eggplant purée 1 large eggplant 1 tbsp tahini 1 small garlic clove, finely chopped Juice of ½ lemon, or to taste 1 tbsp olive oil

Method

  • 01
  • Combine lamb, spices, garlic and 2 tbsp oil in a bowl. Season to taste and set aside.
  • 02
  • For smoky eggplant purée, cook eggplant over a medium flame, turning occasionally, until charred and tender (10-15 minutes). When eggplant is cool enough to handle, halve lengthways and stand in a colander for excess juices to drain (1-2 minutes), then spoon flesh into a food processor, add remaining ingredients, season to taste and process until a purée forms. Set aside.
  • 03
  • Preheat a char-grill over high heat. Skewer lamb onto skewers, then grill, turning occasionally, until almost cooked through (5-7 minutes). Keep warm.
  • 04
  • Meanwhile, combine watercress, herbs, olives, lemon juice and remaining oil in a bowl, season to taste, toss to combine.
  • 05
  • Grill roti, turning once, until charred (1-2 minutes each side). Serve warm with lamb skewers, smoky eggplant purée, herb salad and yoghurt.
This recipe is from the August 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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