Name: Lamb skewers with spiced eggplant
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1
Ingredients: 600g diced lamb; 87.50 gm tikka masala curry paste; 42.00 gm lime juice; 250g Greek Style Yoghurt; 18.20 gm olive oil; 650g eggplant; 1 medium brown onion, roughly chopped; 1 small red chilli, thinly sliced; 2 tsp ground coriander; 2 garlic cloves, crushed; 4 medium tomatoes, roughly chopped; 125.00 ml roughly chopped fresh flat-leaf parsley leaves

Lamb skewers with spiced eggplant

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Prep Time:
10 minutes

Cook Time:
50 minutes

Total Time:
60 minutes

Elevate lamb with zesty Indian curry paste, paired with a delicious eggplant salad.

Ingredients:

600g diced lamb
87.50 gm tikka masala curry paste
250g Greek Style Yoghurt
18.20 gm olive oil
650g eggplant
1 medium brown onion, roughly chopped
1 small red chilli, thinly sliced
2 tsp ground coriander
2 garlic cloves, crushed
4 medium tomatoes, roughly chopped
125.00 ml roughly chopped fresh flat-leaf parsley leaves

Instructions:

Prepare spiced eggplant: In a large saucepan over medium heat, heat oil. Cook half the eggplant until browned and starting to soften for 5 to 7 minutes. Transfer to a plate and repeat with remaining eggplant. Return all eggplant to the pan. Add onion, chili, coriander, and garlic. Cook until the onion has softened for 3 to 4 minutes. Stir in tomato and 1/3 cup water. Season with salt and pepper. Reduce heat to medium-low and simmer partially covered for 15 to 20 minutes until eggplant is tender. Stir in parsley before serving.
Coat the lamb with curry paste in a glass or ceramic dish. Skewer the lamb. Grill on medium-high heat for 6 to 8 minutes until cooked as desired, turning occasionally.
In a bowl, combine lime juice and yogurt. Serve skewers with spiced eggplant and yogurt mixture.

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