Delicious lamb and aubergine spiced with cumin and allspice with a fiery chilli kick, ideal served with this tangy tomato dip.
To prepare the dip, place all the ingredients in a small saucepan and simmer gently for 1 minute. Set aside to cool.
To prepare the koftas, heat the oil and fry the aubergine until soft. Drain and cool. Combine the lamb with the breadcrumbs, tomato purée, Cumin, Allspice, Chilli Powder and salt. Stir in the aubergine and mix thoroughly.
Divide the mixture into 8 pieces and roll into ’sausage’ shapes. Push a wooden or metal skewer through the length of the ’sausage’ to form a kofta. Cook for 10-15 minutes under a pre-heated grill, turning occasionally until cooked throughout.
Accompany with the tomato dip and crisp salad.