Lamb koftas and baba ganoush recipe
 A great summer recipe for sharing with friends. The koftas can be cooked in a pan, oven or over a barbecue, depending on how kind the weather is to you. 500g/1lb lamb mince1 tsp ground coriander1 tsp ground cumin1 tsp ground turmeric1 garlic clove, crushed1 lime, juice only1 green chilli, finely chopped2-3 tbsp freshly chopped coriandersalt and pepper4-5 tsp vegetable oil, for fryingflatbreads, to serve 500g/1lb lamb mince 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 1 garlic clove, crushed 1 lime, juice only 1 green chilli, finely chopped 2-3 tbsp freshly chopped coriander salt and pepper 4-5 tsp vegetable oil, for frying flatbreads, to serve 2 aubergines2 garlic cloves4 tbsp tahini2 lemons, juice only1 tsp ground cumin2 tbsp olive oil2 tbsp freshly chopped parsley 2 aubergines 2 garlic cloves 4 tbsp tahini 2 lemons, juice only 1 tsp ground cumin 2 tbsp olive oil 2 tbsp freshly chopped parsley Method For the koftas, mix the mince with all the other ingredients, except the oil, in a large bowl and use your hands to make golf-ball sized rounds, which you can then mould into long cylinder-like kofta shapes. Place the koftas on a baking tray and transfer to the fridge to chill for a couple of hours.Heat the vegetable oil in a deep frying pan until hot. Shallow fry the koftas (alternatively cook on a hot barbecue or in an oven preheated to 200C/400F/Gas 6 for 20-25 minutes). When the koftas are cooked through, set them aside to rest until ready to serve.Meanwhile, make the baba ganoush. Roast the aubergines directly over a gas flame on the hob until the skins are blackened (or use a chef's blowtorch if you have one) taking care not to burn yourself. Leave to cool for a bit, then peel away the charred skin.Put the aubergine flesh into a food processor or blender with the garlic, tahini, lemon juice, cumin and some salt and pepper and blend to a rough paste. Transfer to a serving dish, drizzle with the olive oil and scatter with the parsley.Serve the cooked koftas with the baba ganoush and flatbreads. For the koftas, mix the mince with all the other ingredients, except the oil, in a large bowl and use your hands to make golf-ball sized rounds, which you can then mould into long cylinder-like kofta shapes. Place the koftas on a baking tray and transfer to the fridge to chill for a couple of hours. For the koftas, mix the mince with all the other ingredients, except the oil, in a large bowl and use your hands to make golf-ball sized rounds, which you can then mould into long cylinder-like kofta shapes. Place the koftas on a baking tray and transfer to the fridge to chill for a couple of hours. Heat the vegetable oil in a deep frying pan until hot. Shallow fry the koftas (alternatively cook on a hot barbecue or in an oven preheated to 200C/400F/Gas 6 for 20-25 minutes). When the koftas are cooked through, set them aside to rest until ready to serve. Heat the vegetable oil in a deep frying pan until hot. Shallow fry the koftas (alternatively cook on a hot barbecue or in an oven preheated to 200C/400F/Gas 6 for 20-25 minutes). When the koftas are cooked through, set them aside to rest until ready to serve. Meanwhile, make the baba ganoush. Roast the aubergines directly over a gas flame on the hob until the skins are blackened (or use a chef's blowtorch if you have one) taking care not to burn yourself. Leave to cool for a bit, then peel away the charred skin. Meanwhile, make the baba ganoush. Roast the aubergines directly over a gas flame on the hob until the skins are blackened (or use a chef's blowtorch if you have one) taking care not to burn yourself. Leave to cool for a bit, then peel away the charred skin. Put the aubergine flesh into a food processor or blender with the garlic, tahini, lemon juice, cumin and some salt and pepper and blend to a rough paste. Transfer to a serving dish, drizzle with the olive oil and scatter with the parsley. Put the aubergine flesh into a food processor or blender with the garlic, tahini, lemon juice, cumin and some salt and pepper and blend to a rough paste. Transfer to a serving dish, drizzle with the olive oil and scatter with the parsley. Serve the cooked koftas with the baba ganoush and flatbreads. Serve the cooked koftas with the baba ganoush and flatbreads.