Lamb tikka with spicy eggplant

Lamb tikka with spicy eggplant

4.4 24 ratings

Prep. 20min

Total 40min

4 portions

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 steak trimmed (approx. 2 cm thickness)
600 g

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
roti warmed, to serve (optional)
4

Difficulty

easy

Nutrition per 1 portion

Sodium 1401 mg

Protein 43.4 g

Calories 2281.5 kJ / 543.3 kcal

Fat 25.5 g

Fibre 9.3 g

Saturated Fat 5.8 g

Carbohydrates 30.2 g

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Australia and New Zealand

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