Prep time: 10 minutes
Total time: 40 minutes
1 head garlic
100 grams yogurt, plus 2 tablespoons
1 lemon, juiced
kosher salt and freshly ground black pepper, to taste
Pinch of each spice (cumin, fenugreek, cinnamon, dried oregano, dried mint)
1 turkish green pepper
1/2 plum tomato
200 grams lamb rump
1 lime, juiced
chili flakes, for serving
chopped parsley, for serving
1. Heat the oven to 425°F|220°C. Wrap the garlic in aluminum foil and roast until tender, about 30 minutes. Cool, then take the cloves from the skin and mash them to a paste. Serve 1 -2 teaspoons, then refrigerate the rest for another use.
2. Light a grill. Char the eggplants, turning as needed, directly on burning coals, until blackened all over. Peel back and scoop out the meat, discarding the skin. Transfer the meat to a blender and blitz until smooth. Add 100 grams yogurt, the lemon juice, and the reserved 1-2 teaspoons roasted garlic paste, salt, and pepper. Stir in the cinnamon, cumin, dried mint, dried oregano, and fenugreek and set aside.
3. Throw the pepper and tomato on the grill and cook until charred all over. Set aside.
4. Season the lamb all over with salt and pepper and grill until the lamb rump is medium (130°F|55°C, or to desired doneness). Transfer to a cutting board and rest for 5 minutes before carving.
5. In a small bowl, stir the remaining 2 tablespoons of yogurt with the lime juice and season to taste with salt and pepper.
6. To serve, place some of the eggplant mixture and yogurt mixtures in a bowl. Top with the lamb, tomato, and pepper and sprinkle with the chili flakes and parsley.