- 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
- 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.