Grilled Cumin and Chilli Lamb Skewers with Smoky Eggplant Purée

 

Australian Gourmet Traveller fast recipe for grilled cumin and chilli lamb skewers with smoky eggplant purée.

What you will need

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

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