spiced lamb and aubergine koftas recipe | Schwartz

Ingredients

• For the Tomato Dip:
• 1 tsp vinegar
• 3 tbsp tomato purée
• 4 tbsp cold water
• 1 tsp brown sugar
• ¼ tsp chilli powder hot
• ¼ tsp mint
• For the Koftas:
• 3 tbsp oil
• 225 g (8 oz) aubergine, finely diced
• 350 g (12 oz) lamb, mince
• 50 g (2 oz) fresh breadcrumbs
• 2 tsp tomato purée
• 2 tsp cumin ground
• 1 tsp allspice ground
• 1 tsp chilli powder hot
• ¼ tsp sea salt