Lamb and Eggplant Yoghurt Salad

Name: Lamb and Eggplant Yoghurt Salad
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 small Japanese eggplants (aubergines), cut into 1 cm slices and deep-fried; 2 golden shallots, finely sliced; 1 small cucumber, peeled; 16 cherry tomatoes, halved; 1 tablespoon shredded ginger; 300 g lamb backstrap fillet, trimmed; 1 teaspoon sea salt; 2 teaspoons Spiced Eggplant Pickle; 125 g thick plain yoghurt; 2 tablespoons shredded mint leaves; 2 tablespoons shredded coriander leaves; 50 ml fresh lemon juice, strained; 1 punnet mache cress, snipped; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon brown mustard seeds; 1 teaspoon garam masala; 1 teaspoon ground turmeric; 2 teaspoons sea salt; 1 teaspoon nigella seeds; 1 teaspoon freshly ground black pepper; 60 g thick plain yoghurt; 2 cloves garlic, minced; 1 teaspoon minced ginger

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

A great flavour-packed summer salad inspired by Indian flavours. The spiced yoghurt seasons and tenderises the meat as it cooks and the yoghurt dressing offers a change from the regular salad vinaigrette. Try wrapping the salad in hot naan or roti bread for a quick and delicious lunchtime sandwich.

Ingredients

300 g lamb backstrap fillet, trimmed
1 small cucumber, peeled
16 cherry tomatoes,

Asia
India
Sandwich
Lunch
Gluten-free
Summer

Method

To make the yoghurt marinade, dry-roast the coriander, cumin and mustard seeds in a pan over low heat until fragrant. Allow to cool. Grind in a spice grinder or mortar and pestle then mix with the remaining marinade ingredients.

Cut the lamb into four even pieces across the fillet and add to the marinade, tossing to combine. Leave to marinate for 30 minutes at room temperature.