- 600 gm lamb shoulder, cut into 4cm pieces
- 1 tsp each ground cumin, coriander and chilli
- 1 garlic clove, crushed
- 60 ml olive oil (¼ cup)
- 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
- 1Combine lamb, spices, garlic and 2 tbsp oil in a bowl. Season to taste and set aside.
- 2For 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.
- 3Preheat a char-grill over high heat. Skewer lamb onto skewers, then grill, turning occasionally, until almost cooked through (5-7 minutes). Keep warm.
- 4Meanwhile, combine watercress, herbs, olives, lemon juice and remaining oil in a bowl, season to taste, toss to combine.
- 5Grill 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.
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