Grilled Lamb with Spiced Aubergine and Tzatziki recipe
ingredients
8 lamb cutlets
2 tbsp spoons Greek yogurt
1 tsp ground cumin
1 tsp turmeric
2 tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 tsp cumin seeds
1 tsp ground cumin
2 aubergines (egg plant), peeled and diced
2 red chillies, deseeded and finely sliced
4 tbsp tomato puree (paste)
salt and freshly ground black pepper
1 tsp sundried tomato puree (paste)
1 tsp mint, finely chopped
15 g coriander, roughly chopped
Tzatziki to serve
2 tbsp spoons Greek yogurt
1 tsp ground cumin
1 tsp turmeric
2 tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 tsp cumin seeds
1 tsp ground cumin
2 aubergines (egg plant), peeled and diced
2 red chillies, deseeded and finely sliced
4 tbsp tomato puree (paste)
salt and freshly ground black pepper
1 tsp sundried tomato puree (paste)
1 tsp mint, finely chopped
15 g coriander, roughly chopped
Tzatziki to serve
method
1. Preheat the oven to 190°C (375°F) Gas Mark 5.
2. Put the lamb into a bowl, add the yogurt, ground cumin and turmeric. Mix well, cover with cling film and marinate in the fridge for 1 hour.
3. Heat half the oil in a large frying pan, add the onion and cook gently for 5 minutes. Add the garlic and both the cumin seeds and ground cumin and cook for a further 3-4 minutes.
4. Add the aubergine to the pan and cook until it starts to soften. Add the chillies, tomato puree and seasoning. Transfer to an ovenproof dish and cook in the oven for approximately 30 minutes, stirring occasionally.
5. Stir in the sundried tomato puree, mint and the coriander.
6. Heat a griddle pan, brush with the remaining oil and cook the lamb over a medium heat for about 6-7 minutes on each side.
7. Serve the lamb with the aubergine and tzatziki.
2. Put the lamb into a bowl, add the yogurt, ground cumin and turmeric. Mix well, cover with cling film and marinate in the fridge for 1 hour.
3. Heat half the oil in a large frying pan, add the onion and cook gently for 5 minutes. Add the garlic and both the cumin seeds and ground cumin and cook for a further 3-4 minutes.
4. Add the aubergine to the pan and cook until it starts to soften. Add the chillies, tomato puree and seasoning. Transfer to an ovenproof dish and cook in the oven for approximately 30 minutes, stirring occasionally.
5. Stir in the sundried tomato puree, mint and the coriander.
6. Heat a griddle pan, brush with the remaining oil and cook the lamb over a medium heat for about 6-7 minutes on each side.
7. Serve the lamb with the aubergine and tzatziki.
serving amount
serves: 4
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