600 gmlamb shoulder, cut into 4cm pieces1 tsp eachground cumin, coriander and chilli1garlic clove, crushed60 ml (¼ cup)olive oil2 cups(firmly packed) watercress sprigs1 cup each(loosely packed) mint and coriander, torn8large green olives, pitted, coarsely choppedJuiceof ½ lemon4roti, to serveTo serve:thick natural yoghurt (optional)Smoky eggplant purée1large eggplant1 tbsptahini1small garlic clove, finely choppedJuiceof ½ lemon, or to taste1 tbspolive oil
Combine lamb, spices, garlic and 2 tbsp oil in a bowl. Season to taste and set aside.
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.
Preheat a char-grill over high heat. Skewer lamb onto skewers, then grill, turning occasionally, until almost cooked through (5-7 minutes). Keep warm.
Meanwhile, combine watercress, herbs, olives, lemon juice and remaining oil in a bowl, season to taste, toss to combine.
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