Delicious, succulent minced lamb skewers with aubergine and spicy tomato sauce, served with pita breads; this is another great recipe in preparation for Red Tractor week starting on Monday.
Take a look at Red Tractor’s website to see what they are all about: redtractor.org.uk
You will need: 8 long metal skewers, or 8 bamboo skewers, soaked in water
This description includes two recipes; one for the skewers and one for the spicy tomato sauce
- Prep Time : 10 minutes
- Cook Time : 30 minutes
- 500g red tractor minced lamb
- 1 small red tractor onion - peeled and grated
- 1 clove garlic - finely chopped
- 1 tbs flat leaf parsley - finely chopped
- 1 tbs coriander - finely chopped
- 1 tbs fresh mint - finely chopped
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 2 red tractor aubergines - cut into large cubes
- red tractor rapeseed oil
- pita breads or flatbreads
- For the spicy tomato sauce
- 1 tbs red tractor rapeseed oil
- 1 red tractor onion - finely chopped
- 2 garlic cloves - finely chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 450g tinned chopped tomatoes
- 1 tsp red tractor caster sugar
- salt and pepper
1. Place the lamb in a large bowl and mix in the onion, garlic, herbs, salt, and spices. Mix together really well until everything is thoroughly blended.
2. To test the mixture for seasoning, make a tiny patty out of a small amount and cook it in a frying pan, then taste and adjust the seasoning accordingly.
3. Roll the mixture into 24 balls, then elongate them slightly so you have egg-shapes.
4. Thread three lamb kebabs and three pieces of aubergine alternately onto each skewer.
5. Brush well with rapeseed oil.
6. Grill or barbecue the kebabs, turning from time to time, for ten minutes, or until cooked.
7. Serve with flatbreads and spicy tomato sauce (recipe below)
For the spicy tomato sauce
1. Warm the oil in a frying pan and add the onion. Cook gently for five minutes or until soft. Add the garlic and cook for a further minute, then add the cumin, oregano and cinnamon. Cook for a further minute, stirring.
2. Add the tomatoes and stir well. Fill the tomato tin half full with water, slosh it around to get all the tomato juice off the sides of the can and add to the pan. Add the sugar, salt and pepper and cook for 20 minutes, over a low heat, stirring from time to time.
3. Taste and adjust seasoning as necessary.
4. Serve with the skewers and flatbreads.