Tonight’s dinner

Spiced lamb koftas, roasted aubergines and onions with sumac yogurt

Serves 4 Ingredients

2 large aubergines, halved 3 onions, cut into wedges Olive oil

2 tsp cumin seeds

250g lamb mince

3 garlic cloves, crushed

1 tsp cinnamon

1 tsp ground coriander

1 tsp dried oregano

1 tsp dijon mustard

1 egg, beaten

2 tbsp currants

6 tbsp natural yogurt

2 tsp sumac

1 tbsp pine nuts

2tbsp tahini

2 lemons, one juiced, one cut into wedges

1 small bunch coriander, roughly torn

Method 

Preheat the oven to 220C/gas 7.  Score the cut side of the aubergines with a diagonal criss-cross. Place in a roasting tin, cut side up, with the onions. Drizzle over plenty of olive oil, a good pinch of salt and the cumin seeds. Roast for 40 minutes until they’re soft and well browned.

 Meanwhile, make the koftas. Put the lamb in a large bowl along with the garlic, cinnamon, coriander, oregano, mustard, egg and about half a teaspoon of coarse salt. Mix well with your hands. Then add the currants and work through, making sure they are evenly distributed.

 Shape into torpedoshaped koftas and pop in the fridge to firm up for about 20 minutes.

 Set a large frying pan over a medium heat with a good glug of olive oil. Fry the koftas in batches. You want them to be cooked through with a good even crust.

 When the aubergines have had 40 minutes and the koftas are nearly done, spoon the yogurt liberally over the roasting tray, letting it fall between the gaps. Bake for another 5-10 minutes. Then remove from the oven and sprinkle with sumac and pine nuts.

 To serve, mix the tahini with the lemon juice and a little water. Drizzle over the koftas and scatter on the fresh coriander. Put everything in the middle of the table with lemon wedges, flatbread, extra yogurt, and any other goodies you’re serving.