600 gmboneless leg of lambTo serve:chapatis (see note)Tikka marinade140 gm (½ cup)thick plain yoghurt125 ml (½ cup)tomato passata60 ml (¼ cup)olive oil3 clovesgarlic, crushed1 tbspfinely grated ginger2 tspeach of cayenne pepper and paprika1 tspeach of chilli powder and garam masalaSpiced eggplant185 ml (¾ cup)extra-virgin olive oil1large eggplant cut into 4cm dice1large onion, thickly sliced2 clovesgarlic, thinly sliced4small tomatoes, blanched, peeled, seeds removed and coarsely chopped2red birdseye chillies, seeds removed, coarsely chopped1 tspmustard seeds, dry-roasted½ tspcoriander seeds, dry-roasted¼ tspaniseed seeds, dry-roasted1lime, juice onlyTomato raita250 gmthick plain yoghurt2small tomatoes, blanched, peeled, seeds removed and finely chopped2 tbspmint leaves, finely chopped1 tbspextra-virgin olive oil¼ tspground cuminCucumber salad2Lebanese cucumbers, peeled, seeds removed and cut into 6cm batons1 lime, juice only1/8 tspground cumin
For tikka marinade, combine ingredients and 1 tsp sea salt in a bowl and mix well.
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.
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.
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.
For cucumber salad, combine ingredients in a bowl and set aside.
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.