Lamb Tikka with Spicy Eggplant
SERVES 4 ACTIVE TIME 20 MINUTES TOTAL TIME 40 MINUTES
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.