It's all too easy to end up with a greasy result here but take the trouble to drain away excess fat from the lamb and use kitchen towel to absorb excess oil from the grilled aubergine and you will not be disappointed.
Ingredients - serves 4
400g minced lamb
2 tbsp chopped mint
grated zest & juice 1/2 lemon
2 medium aubergines
3-4 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne
salt, pepper
8 tbsp Greek yoghurt
1 tbsp chopped mint
1 clove garlic, crushed paste |
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Method
1 Mix ground spices into the olive oil. Trim the aubergines and cut lengthways into slices about 1cm thick then brush both sides with the seasoned olive oil, lay on a tray and season with salt and pepper. Grill until browned on both sides, lift onto kitchen paper, keep warm. Mix yoghurt ingredients together & refrigerate.
2 Heat a large skillet and dry fry the minced lamb with salt & pepper to browned all over - don’t allow it to clump together and drain off any fat as it is released. Once cooked, add lemon juice & zest.
3 Divide aubergine slices between warmed plates, spoon over minced lamb and scatter with freshly chopped mint. - serve with minted yoghurt.
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