Delicious new recipe ….

Lamb Koftas with Aubergine Dip – Serve 6 as a starter.
500g lamb mince

1tsp ground cumin

2tsp ground coriander

2 cloves garlic, peeled & crushed

2 tbsp chopped mint leaves

Flatbreads, salad & mint leaves to serve

For the Aubergine Dip

2 small aubergines

2 cloves of garlic, peeled & crushed

2 tbsp tahini paste

30g flat leafed parsley, chopped

Large pinch hot chilli powder

Juice of 1 – 2 lemons

1. For the dip, place the whole aubergines on a rack set over an oven tray & roast on 220^ for about 30 minutes, turning halfway through, until soft in the centre.
2. Meanwhile, make the koftas. Put the mince into a bowl, add the cumin, coriander, garlic, mint and some salt & pepper & mix well using your hands. Shape into 12 balls, then flatten into ovals & thread onto 12 bamboo skewers (soaked in water for 30 mins) or small metal skewers. Cook on a wire rack alongside the aubergines for 15 minutes until nicely browned & cooked through.
3. Take the aubergines out of the oven, cut in half & scoop the flesh into the bowl of a food processor (discard the skins). Add the garlic, parsley & tahini & whizz until smooth. add the chilli powder, salt & pepper & lemon juice to taste. 4. Serve the koftas, salad & mint leaves on flatbreads with the aubergine dip on the side.