Coming up with this dish was fun. It reminded me of my time in the Middle East not so long ago. There they love their food filled with flavour and spices, yes the do eat spicy food but not overly hot, just the heat should tickle your taste buds enough for you to still enjoy their food as much as they do.
This dish was in my summer menu and it was a hit. To make this recipe inexpensive, opt for mutton or even chicken can be used for this dish, I just believe that lamb has got so much flavour in it that it works for this dish. You can use any vegetables you like for this dish. Try it and let me know what you think. This recipe serves 4 people
Charred lamb chops with baba ganoush, harissa and roasted vegetables
1kg lamb chops (can be substituted for mutton or chicken pieces)
5 tablespoons harissa paste (recipe below)
2 tablespoons canola oil
Salt and pepper to taste
In a non reactive bowl, mix all ingredients together. Cover the bowl and place in the fridge to marinade for a few hours, 2 hours minimum. Once you are ready to cook, remove from the fridge and get it to room temperature in order to cook the meat quicker and evenly. Pre-heat your pan or griddle or even the braai and cook according to your preference. Serve with roasted vegetables of your choice, Baba ganoush (recipe follows) and more of the harissa paste.
Eggplant puree (baba ganosh)
2kg eggplants, halved lengthwise
1⁄3cup fresh lemon juice
3 tbsp. tahini/ peanut butter
2 cloves garlic, minced
1 cup plain, full-fat yogurt
salt and freshly ground black pepper, to taste
1⁄4cup plus 2 tbsp. extra virgin olive oil/canola oil
Heat gas grill. Wash, dry and cut eggplants in half. Season with salt, olive oil and pepper. grill, flipping once, until skin is charred and eggplant is tender, 2025 minutes. Transfer eggplant to a colander set over a bowl; cover with plastic wrap. Let cool; peel. Place lemon juice, tahini, mint and garlic in a food processor; let sit 10 minutes. Add reserved eggplant, the yogurt, salt, and pepper pulse until slightly smooth.
3 red pepper
1 tsp coriander seeds or powder
1 tsp cumin seeds or powder
1 tsp caraway seeds
3 tbsp. olive oil/canola oil
1 small red onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 hot red chilies, seeded and coarsely chopped
2 tbsp. tomato paste
4 tbsp. freshly squeezed lemon juice
1 tsp salt
1 tsp pepper
Wash and roast the red peppers in a 220 degree pre-heated oven until blackened. Place them in a bowl and cover with cling film. Let it cool down. Once cool peel the grilled red peppers and place in a blender jar, add the remaining ingredients and blend. Check for seasoning and use accordingly.
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