Iraqi Lamb Kofta Kebabs with Harissa Aubergines

Name: Iraqi Lamb Kofta Kebabs with Harissa Aubergines
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6
Ingredients: 500 g lamb mince; 6 baby aubergines; 2 shallots; 3 garlic cloves; 1 thumb-sized piece fresh ginger; 1 small handful fresh parsley; 2 mint sprigs; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground cinnamon; 1 tbsp Tomato puree; 2 tbsp pomegranate seeds; 4 tbsp olive oil; 75 g unsalted butter; 2 tbsp harissa; 1 tsp salt; 1 tsp black pepper; hummus, fattoush salad, flatbreads and tzatziki, to serve

Juicy, spiced lamb kebabs served over tender roasted baby aubergines and finished with a spicy harissa butter. This vibrant Iraqi-inspired dish is perfect for a Middle Eastern feast with flatbreads and hummus.

Servings6 Portions

Prep Time25 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

lamb mince
500 g
baby aubergines
6
shallots
2
garlic cloves
3
fresh ginger
1 thumb-sized piece
fresh parsley
1 small handful
mint sprigs
2
ground cumin
2 tsp
ground coriander
2 tsp
ground cinnamon
1 tsp
Tomato puree
1 tbsp
pomegranate seeds
2 tbsp
olive oil
4 tbsp
unsalted butter
75 g
harissa
2 tbsp
salt
1 tsp
black pepper
1 tsp
hummus, fattoush salad, flatbreads and tzatziki, to serve

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas 4). Slice the baby aubergines in half lengthways and score the flesh in a crosswise pattern, being careful not to cut through the skin. In a small bowl, combine the olive oil and 1 teaspoon of ground cumin, then season with salt and pepper. Brush this mixture generously over the aubergine flesh and roast for 45 minutes, or until completely soft and golden. Transfer to a serving platter.

While the aubergines roast, prepare the harissa butter. Melt the butter in a small saucepan over medium heat. Stir in the harissa paste and a pinch of salt, frying for 2–3 minutes to infuse the flavors. Drizzle this spicy butter over the cooked aubergines.

Prepare the kofta aromatics. Place the garlic, ginger, shallots, parsley, half of the mint, the remaining cumin, ground coriander, cinnamon, tomato purée, and 1 teaspoon each of salt and black pepper into a food processor. Blitz for about 30 seconds until everything is finely chopped and forms a thick paste.

In a large mixing bowl, combine the lamb mince with the processed spice mix. Stir or knead by hand until the spices are evenly distributed throughout the meat. If you are using bamboo skewers, ensure they have been soaked in water for at least 15 minutes to prevent burning.