Lamb koftas and baba ganoush

Ingredients

For the koftas

• 500g/1lb lamb mince
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 garlic clove, crushed
• 1 lime, juice only
• 1 green chilli, finely chopped
• 2-3 tbsp freshly chopped coriander
• salt and pepper
• 4-5 tsp vegetable oil, for frying
• flatbreads, to serve

For the baba ganoush

• 2 aubergines
• 2 garlic cloves
• 4 tbsp tahini
• 2 lemons, juice only
• 1 tsp ground cumin
• 2 tbsp olive oil
• 2 tbsp freshly chopped parsley

Method

1. For the koftas, mix the mince with all the other ingredients, except the oil, in a large bowl and use your hands to make golf-ball sized rounds, which you can then mould into long cylinder-like kofta shapes. Place the koftas on a baking tray and transfer to the fridge to chill for a couple of hours.

2. Heat the vegetable oil in a deep frying pan until hot. Shallow fry the koftas (alternatively cook on a hot barbecue or in an oven preheated to 200C/400F/Gas 6 for 20-25 minutes). When the koftas are cooked through, set them aside to rest until ready to serve.

3. Meanwhile, make the baba ganoush. Roast the aubergines directly over a gas flame on the hob until the skins are blackened (or use a chef's blowtorch if you have one) taking care not to burn yourself. Leave to cool for a bit, then peel away the charred skin.

4. Put the aubergine flesh into a food processor or blender with the garlic, tahini, lemon juice, cumin and some salt and pepper and blend to a rough paste. Transfer to a serving dish, drizzle with the olive oil and scatter with the parsley.

5. Serve the cooked koftas with the baba ganoush and flatbreads.