Spiced lamb cutlets with smoked

aubergine
Ingredients

 lamb cutlets 12, French trimmed

 Greek yoghurt or mint to serve
 coriander leaves to decorate
 ground coriander 1 tbsp
 cumin seeds 1 tbsp
 garam masala 1 tbsp
 cardamom pods 3
 mint 1/2 small bunch
 parsley 1/4 small bunch
 coriander 1/2 small bunch
 jalapeños or green chillies 2, roughly chopped
 lemon zest of 1/2
 ginger 2cm piece
 olive oi l to bind
 aubergines 2
 cumin seeds a pinch
 thyme leaves a pinch
 garlic 2 cloves
 tahini 1 tbsp paste

Method

 Step 1

To make the marinade, toast the coriander, cumin, garam masala and
cardamom in a pan. Put the rest of the ingredients in a blender, pour in the
toasted spices and blend with a little olive oil until a paste forms. Use to coat
the cutlets. Marinade for 24 hours.

 Step 2

Heat the oven to 190C/fan 170C/gas 5. Heat a griddle pan and gently char the
aubergines all over until almost burnt. Put them on a baking tray and roast in
the oven until completely soft, about 30 minutes. Cool, then scrape out the
flesh and put it in a blender or food processor. Toast the cumin and add to the
aubergine with the rest of the ingredients. Whizz until soft then season.

 Step 3

Heat a griddle to high. Griddle the cutlets for 3 minutes each side so still pink
inside. Reheat the purée, and serve with the cutlets, yoghurt and coriander
leaves.