Ingredients

• 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
• 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

Directions

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