Lamb tikka kebabs with spiced eggplant, tomato raita and cucumber salad

AT A GLANCE

  • Serves 4 people

  • 600 gm boneless leg of lamb
  • To serve: chapatis (see note)
  •  
  • Tikka marinade
  • 140 gm (½ cup) thick plain yoghurt
  • 125 ml (½ cup) tomato passata
  • 60 ml (¼ cup) olive oil
  • 3 cloves garlic, crushed
  • 1 tbsp finely grated ginger
  • 2 tsp each of cayenne pepper and paprika
  • 1 tsp each of chilli powder and garam masala
  •  
  • Spiced eggplant
  • 185 ml (¾ cup) extra-virgin olive oil
  • 1 large eggplant cut into 4cm dice
  • 1 large onion, thickly sliced
  • 2 cloves garlic, thinly sliced
  • 4 small tomatoes, blanched, peeled, seeds removed and coarsely chopped
  • 2 red birdseye chillies, seeds removed, coarsely chopped
  • 1 tsp mustard seeds, dry-roasted
  • ½ tsp coriander seeds, dry-roasted
  • ¼ tsp aniseed seeds, dry-roasted
  • 1 lime, juice only
  •  
  • Tomato raita
  • 250 gm thick plain yoghurt
  • 2 small tomatoes, blanched, peeled, seeds removed and finely chopped
  • 2 tbsp mint leaves, finely chopped
  • 1 tbsp extra-virgin olive oil
  • ¼ tsp ground cumin
  •  
  • Cucumber salad
  • 2 Lebanese cucumbers, peeled, seeds removed and cut into 6cm batons
  • 1 lime, juice only
  • 1/8 tsp ground cumin
01   For tikka marinade, combine ingredients and 1 tsp sea salt in a bowl and mix well.
02   Cut lamb into 8 pieces (about 8cm x 4cm x 2cm) and place in a bowl. Add marinade, combine well, cover with plastic wrap and refrigerate for 4 hours.
03   For spiced eggplant, heat ½ cup oil in a large frying pan over medium heat and sauté eggplant, in batches, for 5 minutes or until soft and just golden, then transfer to a large saucepan. Heat remaining oil in pan and sauté onion and garlic for 5 minutes or until soft and just golden. Add to eggplant with remaining ingredients. Season with sea salt and simmer over low heat for 30-40 minutes or until reduced to a sauce consistency. Cool. Set aside.
04   For tomato raita, combine ingredients in a bowl, season to taste with sea salt and freshly ground black pepper, cover with plastic wrap and refrigerate until required.
05   For cucumber salad, combine ingredients in a bowl and set aside.
06   Preheat a barbecue to medium heat. Thread 2 pieces of lamb onto each of 4 metal skewers, reserving marinade, and grill, basting occasionally with marinade, for 6-7 minutes each side or until cooked through. Serve with eggplant, raita and salad.
Note Chapatis, a type of Indian bread, are available from supermarkets and Indian grocers.

Recipe:

ANDY HARRIS

Photography:

CHRIS CHEN

Styling:

ANDY HARRIS AND VANESSA AUSTIN

Drinking Suggestion:

ICED TEA. , suggested by ANDY HARRIS

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