Barbecued tandoori lamb

Ingredients

• 2 butterflied lamb shoulders (1.4kg)
• 2 eggplants (1kg), cut lengthways into eight wedges
• 2 pieces naan
• Tandoori paste
• 2 teaspoons each cumin and coriander seeds
• 1 teaspoon cardamom seeds
• 2 teaspoons garam masala
• 1 teaspoon each salt and cracked black pepper
• 3 cloves garlic, crushed
• 2 centimetre piece fresh ginger, chopped coarsely
• 1 fresh long red chilli, quartered
• 3 green onions, chopped coarsely
• 1/4 cup (60ml) lemon juice
• 1/2 cup firmly packed fresh coriander leaves
• 1 cup (280ml) yoghurt
• 2 teaspoons vegetable oil
• Cucumber raita
• 1/4 teaspoon black mustard seeds
• 1/4 teaspoon cumin seeds
• 2 lebanese cucumbers (260ml), seeded, chopped finely
• 1/2 cup finely chopped fresh mint
• 500 grams yoghurt