Lamb Kebabs with Spiced Aubergine Sauce

Name: Lamb Kebabs with Spiced Aubergine Sauce
Ingredients: 3 tbsp olive oil; 900g/2lb aubergine; pinch of nutmeg; 12 medium-sized mushrooms, stalks removed, halved; 2 cloves of garlic, chopped; ½ tsp ground black pepper; ½ tsp coriander; ½ tsp salt; juice of 1 lemon; 1 large onion, finely chopped; 1 clove of garlic, finely chopped; 1 tsp cumin; 900g/2lb lamb, cut into bite-size pieces; 1 tbsp chopped parsley; pinch of salt and freshly ground black pepper; 4 large tomatoes, cut into quarters; ½cup olive oil; 1 yellow pepper, de-seeded and cut into strips

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

If you are a barbecue addict this makes a change from charred raw sausages and salmonella. Just serve the aubergine sauce as a dip.

Ingredients

900g/2lb lamb, cut into bite-size pieces
4 large tomatoes, cut into quarters

Sauce
Spicy
Gluten-free

Method

Combine the marinade ingredients. Marinate the lamb, tomatoes, mushrooms and yellow pepper for 2 hours or overnight. Skewer alternately lamb, tomatoes, mushrooms and yellow pepper.

Slice the aubergines, place in a pie dish and pour over the olive oil, sprinkle on the garlic, cumin, nutmeg, salt, pepper and lemon juice. Cook in a preheated hot oven at