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Lamb tikka with spicy eggplant

Lamb tikka with spicy eggplant
4.0 3 ratings
Prep. 20 min
Total 35 min
4 portions
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Ingredients

Lamb tikka
  • garlic cloves
    2
  • piece fresh ginger peeled
    3 cm
  • natural yoghurt
    200 g
  • paprika
    1 tsp
  • garam masala
    2 tsp
  • ground turmeric
    ½ tsp
  • salt
    1 tsp
  • lamb rump steaks trimmed (approx. 600 g x 2 cm thickness)
    6
Spicy eggplant
  • garlic cloves
    2
  • fresh bird's eye chilli trimmed
    1
  • brown onion cut into eighths, segments separated
    150 g
  • olive oil
    50 g
  • mustard seeds
    1 tsp
  • ground coriander
    1 tsp
  • eggplant trimmed, quartered and cut into pieces (3 cm)
    300 - 350 g
  • canned chopped tomatoes
    400 g
  • salt
    1 tsp
  • Lebanese cucumber peeled, deseeded and cut into slices
    ½
  • natural yoghurt to serve
  • fresh mint leaves, for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 1412.7 mg
Protein 66.3 g
Calories 5815.1 kJ / 1389.8 kcal
Fat 114.8 g
Fibre 5.8 g
Saturated Fat 47.1 g
Carbohydrates 20.6 g

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Australia and New Zealand

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