Ingredients
The following ingredients have 4 Servings
- 1 tsp garam masala
- 1 tsp each ground cumin, ground coriander seeds and sumac
- 2 tsp crushed black peppercorns
- 1kg boneless lamb shoulder, cut into 2cm pieces
- 1/3 cup (80ml) extra virgin olive oil
- 1 eggplant, cut into 1cm rounds
- 2 tbs tahini
- 2 tsp ground turmeric
- Juice of 3 lemons
- 1 bunch flat-leaf parsley, leaves picked, finely chopped
- 1 bunch mint leaves, finely chopped
- 250g cherry tomatoes, halved
- 1 spring onion, finely chopped
- Garlic dip (we used Pilpel) or toum, Lebanese wholemeal flatbreads and pickled chillies, to serve
Instruction
- Place garam masala, cumin, coriander, sumac, pepper and 2 tsp salt in a large bowl. Add the lamb and toss to coat.
- Heat 2 tbs oil in a large frypan over medium-high heat. Add lamb and cook, tossing the pan occasionally, for 8-10 minutes until lightly browned.
- Meanwhile, preheat a chargrill pan or barbecue to high. Drizzle remaining 2 tbs oil over eggplant and cook, turning, for 12 minutes or until softened and charred.
- Combine the tahini, turmeric and two-thirds lemon juice in a bowl. Season.
- Combine herbs, tomato, spring onion and remaining lemon juice in a bowl.
- Spread garlic dip over flatbreads and top with eggplant, lamb, herb mixture and chillies. Drizzle with tahini mixture to serve.
