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Ingredients
Lamb tikka
- 2 garlic cloves
- 3 cm piece fresh ginger peeled
- 200 g natural yoghurt
- 1 tsp paprika
- 2 tsp garam masala
- ½ tsp ground turmeric
- 1 tsp salt
- 600 g lamb rump steak trimmed (approx. 2 cm thickness)
Spicy eggplant
- 2 garlic cloves
- 1 fresh bird's eye chilli trimmed
- 150 g brown onion cut into eighths, segments separated
- 50 g olive oil
- 1 tsp mustard seeds
- 1 tsp ground coriander
- 300 - 350 g eggplant trimmed, quartered and cut into pieces (3 cm)
- 400 g canned chopped tomatoes
- 1 tsp salt
- ½ Lebanese cucumber peeled, deseeded and cut into slices
- natural yoghurt to serve
- fresh mint leaves, for garnishing
- 4 roti warmed, to serve (optional)
- Nutrition
- per 1 portion
- Calories
- 543.3 kcal / 2281.5 kJ
- Protein
- 43.4 g
- Fat
- 25.5 g
- Carbohydrates
- 30.2 g
- Fiber
- 9.3 g
- Saturated fat
- 5.8 g
- Sodium
- 1401 mg
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