Name: Grilled cumin and chilli lamb skewers with smoky eggplant purée
Yield: 4
Ingredients: 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

Grilled cumin and chilli lamb skewers with smoky eggplant purée

Australian Gourmet Traveller fast recipe for grilled cumin and chilli lamb skewers with smoky eggplant purée.

Serves 4

Ingredients

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

Method

Main

1.Combine lamb, spices, garlic and 2 tbsp oil in a bowl. Season to taste and set aside.

2.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.

3.Preheat a char-grill over high heat. Skewer lamb onto skewers, then grill, turning occasionally, until almost cooked through (5-7 minutes). Keep warm.

4.Meanwhile, combine watercress, herbs, olives, lemon juice and remaining oil in a bowl, season to taste, toss to combine.

5.Grill roti, turning once, until charred (1-2 minutes each side). Serve warm with lamb skewers, smoky eggplant purée, herb salad and yoghurt.