Cumin-scented lamb skewers with eggplant raita
Photo by Tam West
|½ large||Eggplant, cut lengthwise, stem discarded|
|1 cup||Thick plain yoghurt, loosened with a spoon|
|1 Tbsp||Chopped mint|
|1 large||Garlic clove|
|½ tsp||Cumin seeds, lightly toasted|
|1||Red pepper, deseeded and cut in 4cm squares|
|700 g||Boned lamb leg, (approx), cut in 4cm cubes|
- Score a 2cm grid into eggplant flesh from cut surface almost through to skin. Place cut side down in a steamer over boiling water. Cover and steam 12 minutes or until very tender. Carefully transfer to a bowl and place a similar bowl on top of the eggplant. Squeeze gently and tip to remove juices. Allow to cool, squeeze once more then transfer eggplant to a board, skin side down. Use a sharp knife to remove flesh from skin (discard skin). Roughly chop eggplant.
- Fold chopped eggplant into yoghurt with salt and mint. Cover and keep cool.
- Pound garlic with a pinch of salt using mortar and pestle. Add cumin seeds and crush lightly. Stir in paprika. Place lamb in a mixing bowl and add spice mixture. Combine well. Thread lamb on metal skewers with a square of red pepper after every second or third cube of lamb.
- Grill skewers over a medium barbecue, turning occasionally, for about 12-15 minutes or until cooked just to medium. Squeeze lemon over skewers and serve with eggplant raita, and naan bread. Sprinkle cucumber sticks with salt and cayenne mixture and serve as a side dish.