This is one of our favourite dishes of all time, it is so satisfying and belly warming. This Ali Nazik recipe combines everything we love, rich lamb, cool yoghurt and a spicy kick means every bite is packed with favour! This can be cooked on the BBQ or in the oven.
- For the Kofte
- 300g Lamb mince
- 1.5tsp Lamb Shish Marinade
- 2 Long Green Spicy Peppers (these can be found at an international supermarket)
For the Yoghurt
- 1 medium Aubergine
- 250g thick strained Yoghurt
- 1 Garlic Clove
- 1/2tsp Paprika
- Pinch of Salt
- Small handful of Parsley
- 1tbsp Chilli Sauce (Hot or normal)
- 1tbsp Tomato Paste
- 1tbsp Water
Cooking Instructions - BBQ & Oven method
- Massage the lamb marinade into the lamb mince. With damp hands, rub into a ball and then carefully squash and flatten out into a flat sausage shape (what we call an elongated meatball)
- Place all of the ingredients for the tomato sauce into a small pan on a medium heat. Stir until the sauce thickens slightly but is still pourable. You can then leave this and reheat until you are ready to use it.
- Pierce your aubergine a few times with a skewer. Nestle within the coals and cook for around 25mins, turning every so often. The aubergine should be charred on the outside and soft on the inside. This will give it a lovely smokey flavour!
- Leave the aubergine to cool until you are able to handle it.
- Holding your Lamb Kofte in one hand, slowly push your skewer through the centre. You may need to reshape your kofte around the skewer to ensure it is firmly in. Place the skewers on the BBQ along with the spicy pepper and cook until browned but succulent!
- Pierce your aubergine a few times with a skewer. Place on a baking tray and cook in the oven for around 45mins, turning halfway through. Lift out an leave the aubergine to cool until you are able to handle it.
- Place your prepared Kofte onto a baking tray and bake in the oven for 30mins. Turning half way to ensure both sides are golden. You could also grill these if you prefer. Add the spicy pepper at the half way point.
Assembling your dish
- Once your aubergine is cool enough to handle, peel off the skin and chop up the flesh. It should be soft and falling apart but chop to ensue all pieces are bite size. Add the yoghurt, aubergine, garlic, paprika, salt & parsley to a bowl and give it a good mix so that all of the ingredients are evenly distributed.
- Spoon the yoghurt onto your plate, place the Kofte on top, drizzle over your warmed tomato sauce and dress with the spicy pepper. Serve with salad, rice & some flat bread for mopping!