Indian spiced barbecued lamb
Yogurt-based marinades create a delicious thin crust when they char, so are ideal for barbecues
Smoky aubergine dip & barbecued poppadums
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 2 aubergines
- 100ml natural yogurt
- juice ½ lemon
- 1 garlic clove
- 1 green chilli, chopped
- 1 tsp ground coriander
- olive oil, to drizzle
- 6 uncooked poppadums, to serve
Method
- STEP 1
Fire up the barbecue. While the coals are still very hot, cook the aubergines whole until the skin is blackened and the flesh soft, then leave to cool in a bowl. (Alternatively cook the aubergines in a very hot oven for 20 mins or char on a hot griddle pan). Peel off the charred skin and chop the flesh. Tip into a food processor with the yogurt, lemon juice, garlic, chilli, coriander and olive oil and season with salt and pepper. Blend until smooth tip into a bowl, and drizzle with more olive oil. For a chunkier dip, the aubergine, garlic and chilli can be chopped by hand and mixed with the other ingredients.
- STEP 2
Place uncooked poppadums one at a time over very hot coals and watch as they blister and contort in front of you. They only need about 30 secs on each side – just use a pair of tongs to turn them over when crisp and lightly charred.
