The spiced eggplant is also an excellent accompaniment to lamb chops and cold meats.
Ingredients
Tikka marinade
Spiced eggplant
Tomato raita
Cucumber salad
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