Name: Lamb tikka kebabs with spiced eggplant, tomato raita and cucumber salad
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: 600 gm boneless leg of lamb; To serve: chapatis (see note); Tikka marinade; 140 gm thick plain yoghurt (½ cup); 125 ml tomato passata (½ cup); 60 ml olive oil (¼ cup); 3 cloves garlic, crushed; 1 tbsp finely grated ginger; 2 tsp each of cayenne pepper and paprika; 1 tsp each of chilli powder and garam masala; Spiced eggplant; 185 ml extra-virgin olive oil (¾ cup); 1 large eggplant cut into 4cm dice; 1 large onion, thickly sliced; 2 cloves garlic, thinly sliced; 4 small tomatoes, blanched, peeled, seeds removed and coarsely chopped; 2 red birdseye chillies, seeds removed, coarsely chopped; 1 tsp mustard seeds, dry-roasted; ½ tsp coriander seeds, dry-roasted; ¼ tsp aniseed seeds, dry-roasted; 1 lime, juice only; Tomato raita; 250 gm thick plain yoghurt; 2 small tomatoes, blanched, peeled, seeds removed and finely chopped; 2 tbsp mint leaves, finely chopped; 1 tbsp extra-virgin olive oil; ¼ tsp ground cumin; Cucumber salad; 2 Lebanese cucumbers, peeled, seeds removed and cut into 6cm batons; 1 lime, juice only

Lamb tikka kebabs with spiced eggplant, tomato raita and cucumber salad

Australian Gourmet Traveller recipe for lamb tikka kebabs with spiced eggplant, tomato raita and cucumber salad

Serves 4

Prep

20M

Cook

1H 10M

Total

1H 30M

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

Ingredients

600 gm boneless leg of lamb

To serve: chapatis (see note)

Tikka marinade

140 gm thick plain yoghurt (½ cup)

125 ml tomato passata (½ cup)

60 ml olive oil (¼ cup)

3 cloves garlic, crushed

1 tbsp finely grated ginger

2 tsp each of cayenne pepper and paprika

1 tsp each of chilli powder and garam masala

Spiced eggplant

185 ml extra-virgin olive oil (¾ cup)

1 large eggplant cut into 4cm dice

1 large onion, thickly sliced

2 cloves garlic, thinly sliced

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

2 red birdseye chillies, seeds removed, coarsely chopped

1 tsp mustard seeds, dry-roasted

½ tsp coriander seeds, dry-roasted

¼ tsp aniseed seeds, dry-roasted

1 lime, juice only

Tomato raita

250 gm thick plain yoghurt

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

2 tbsp mint leaves, finely chopped

1 tbsp extra-virgin olive oil

¼ tsp ground cumin

Cucumber salad

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

1 lime, juice only

1/8 tsp ground cumin

Method

Main

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

2.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.

3.For spiced eggplant, heat ½ cup oil in a large frying pan over medium heat and sauté eggplant, in batches, for 5 minutes or until soft and just golden, then transfer to a large saucepan. Heat remaining oil in pan and sauté 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.

4.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.

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

6.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.

Note Chapatis, a type of Indian bread, are available from supermarkets and Indian grocers.
Drink Suggestion: Iced tea. Drink suggestion by Andy Harris
Notes