Eggplant raita
| ½ large | Eggplants, cut lengthwise, stem discarded (Main) |
| 1 cup | Thick plain yoghurt, loosened with a spoon |
| 1 pinch | Salt |
| 1 Tbsp | Chopped mint |
Lamb
| 1 large | Garlic clove |
| ½ tsp | Cumin seeds, lightly toasted |
| ¼ tsp | Paprika |
| 700 g | Boned lamb leg, (approx), cut in 4cm cubes (Main) |
| 1 | Red pepper, deseeded and cut in 4cm squares |
| ½ | Lemons |
To serve
| 4 | Naan bread, heated on barbecue |
| 1 | Cucumber, cut into sticks |
| 1 tsp | Sea salt flakes, mixed with 1/4 tsp cayenne pepper |
AdvertisementAdvertise with NZME.
Directions
- Score a 2cm grid into eggplant flesh from cut surface almost through to skin. Place cut side down in a steamer over boiling water. Cover and steam 12 minutes or until very tender. Carefully transfer to a bowl and place a similar bowl on top of the eggplant. Squeeze gently and tip to remove juices. Allow to cool, squeeze once more then transfer eggplant to a board, skin side down. Use a sharp knife to remove flesh from skin (discard skin). Roughly chop eggplant.
- Fold chopped eggplant into yoghurt with salt and mint. Cover and keep cool.
- Pound garlic with a pinch of salt using mortar and pestle. Add cumin seeds and crush lightly. Stir in paprika. Place lamb in a mixing bowl and add spice mixture. Combine well. Thread lamb on metal skewers with a square of red pepper after every second or third cube of lamb.
- Grill skewers over a medium barbecue, turning occasionally, for about 12-15 minutes or until cooked just to medium. Squeeze lemon over skewers and serve with eggplant raita, and naan bread. Sprinkle cucumber sticks with salt and cayenne mixture and serve as a side dish.
