Grilled cumin and chilli lamb skewers with smoky eggplant purée

AT A GLANCE

  • Serves 4 people

  • 600 gm lamb shoulder, cut into 4cm pieces
  • 1 tsp each ground cumin, coriander and chilli
  • 1 garlic clove, crushed
  • 60 ml (¼ cup) olive oil
  • 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
01   Combine lamb, spices, garlic and 2 tbsp oil in a bowl. Season to taste and set aside.
02   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.
03   Preheat a char-grill over high heat. Skewer lamb onto skewers, then grill, turning occasionally, until almost cooked through (5-7 minutes). Keep warm.
04   Meanwhile, combine watercress, herbs, olives, lemon juice and remaining oil in a bowl, season to taste, toss to combine.
05   Grill roti, turning once, until charred (1-2 minutes each side). Serve warm with lamb skewers, smoky eggplant purée, herb salad and yoghurt.
This recipe is from the August 2010 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

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