Tandoori Lamb & Spiced Eggplant Labneh
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Tandoori Lamb & Spiced Eggplant Labneh
Recipe by Louis Tikaram
Ingredients
½ cup Pataks eggplant pickle
1 pinch sea salt
1 cup Jalna Greek yoghurt
2 garlic cloves
2 tablespoons freshly squeezed lemon juice
For the tandoori Lamb
1 tablespoon Squeaky Gate Extra Virgin olive oil
4 tablespoons Pataks tandoori paste
500gr Lamb mince
1 tablespoon Coles tomato paste can
½ cup Coles chicken broth
For Serving
1 tablespoon Squeaky Gare Extra Virgin olive oil
½ bunch chopped dill
½ bunch chopped parsley
Warm pita cut into small triangles
METHOD
To make the spiced eggplant labneh, mix all ingredients together and refrigerate till serving.
Heat some oil in a large frypan over medium heat. Add the lamb and cook, breaking up the meat with the back of a spoon, until browned and no longer pink, about 5 minutes. Drain off excess fat, reserving 1 tablespoon for cooking, and return to the skillet.
Add the tomato paste & Pataks eggplant pickle paste and cook, tossing and stirring for about 2 minutes. Remove from the heat and stir in the broth until well combined. Set aside.
To serve, spoon the eggplant labneh into a shallow serving bowl and spread into an even layer. Spoon the spicy lamb mixture over the centre of the eggplant labneh. Finish with a drizzle of olive oil, fresh herbs, and a sprinkle of salt. Serve with warm pita.
