Lamb Tikka Kebabs with Spiced Eggplant and Cucumber Salad

Ingredients

• 600 gm boneless leg of lamb
• To serve: chapatis (see note)
• Tikka marinade
• 140 gm thick plain yoghurt (½ cup)
• 125 ml tomato passata (½ cup)
• 60 ml olive oil (¼ cup)
• 3 cloves garlic, crushed
• 1 tbsp finely grated ginger
• 2 tsp each of cayenne pepper and paprika
• 1 tsp each of chilli powder and garam masala
• Spiced eggplant
• 185 ml extra-virgin olive oil (¾ cup)
• 1 large eggplant cut into 4cm dice
• 1 large onion, thickly sliced
• 2 cloves garlic, thinly sliced
• 4 small tomatoes, blanched, peeled, seeds removed and coarsely chopped
• 2 red birdseye chillies, seeds removed, coarsely chopped
• 1 tsp mustard seeds, dry-roasted
• ½ tsp coriander seeds, dry-roasted
• ¼ tsp aniseed seeds, dry-roasted
• 1 lime, juice only
• Tomato raita
• 250 gm thick plain yoghurt
• 2 small tomatoes, blanched, peeled, seeds removed and finely chopped
• 2 tbsp mint leaves, finely chopped
• 1 tbsp extra-virgin olive oil
• ¼ tsp ground cumin
• Cucumber salad
• 2 Lebanese cucumbers, peeled, seeds removed and cut into 6cm batons
• 1/8 tsp ground cumin