Lamb Tikka with Spicy Eg­g­plant

Super Food Ideas - - IN THIS ISSUE -


2 gar­lic cloves 3cm piece fresh gin­ger, peeled 200g nat­u­ral yo­ghurt, plus ex­tra, to serve 1 tea­spoon pa­prika 2 tea­spoons garam masala ½ tea­spoon ground turmeric 1 tea­spoon salt 600g lamb rump steak, trimmed Fresh mint leaves, to serve ½ Le­banese cu­cum­ber, peeled, seeded, sliced 4 roti, warmed, to serve (op­tional) Spicy Eg­g­plant 2 gar­lic cloves 1 small red chilli, trimmed 150g brown onion, cut into eighths, seg­ments sep­a­rated 50g olive oil 1 tea­spoon mus­tard seeds 1 tea­spoon ground co­rian­der 300g to 350g eg­g­plant, trimmed, quar­tered, cut into 3cm pieces 400g can chopped toma­toes 1 tea­spoon salt

1 Place gar­lic and gin­ger into mix­ing bowl and chop 5 sec/speed 6. Scrape down sides of mix­ing bowl with spat­ula. 2 Add yo­ghurt, pa­prika, garam masala, turmeric and salt and mix 10 sec/speed 4. Trans­fer to a bowl. Add lamb, stir to coat and set aside. Clean and dry mix­ing bowl. 3 Make Spicy Eg­g­plant Place gar­lic and chilli into mix­ing bowl and chop 3 sec/ speed 7. Scrape down sides of mix­ing bowl with spat­ula. 4 Add onion, oil, mus­tard seeds and ground co­rian­der and cook 4 min/100°c/ / speed 1. 5 Pre­heat oven grill. Line a 30cm x 40cm bak­ing tray with foil and set aside. 6 Add eg­g­plant to mix­ing bowl and cook 6-8 min/120°c/ / speed 1, un­til soft­ened. 7 Add toma­toes and salt and cook 10 min/120°c/ / speed 1, plac­ing sim­mer­ing bas­ket in­stead of mea­sur­ing cup onto mix­ing bowl lid. Mean­while, place lamb and mari­nade onto pre­pared bak­ing tray and place on mid­dle shelf of oven. Grill for 12 to 14 min­utes, turn­ing once, un­til browned and cooked to your lik­ing. 8 Sprin­kle lamb with mint and serve with spicy eg­g­plant, cu­cum­ber, ex­tra yo­ghurt and roti on the side, if us­ing. NU­TRI­TION: (per serve) 2262kj; 24.8g fat; 6.6g sat fat; 42.6g pro­tein; 31g carbs; 9.2g fi­bre; 102mg chol; 1667mg sodium.

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