Falafel-spiced lamb wraps with turmeric tahini

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 tsp garam masala

1 tsp each ground cumin, ground coriander seeds and sumac

2 tsp crushed black peppercorns

1kg boneless lamb shoulder, cut into 2cm pieces

1/3 cup (80ml) extra virgin olive oil

1 eggplant, cut into 1cm rounds

2 tbs tahini

2 tsp ground turmeric

Juice of 3 lemons

1 bunch flat-leaf parsley, leaves picked, finely chopped

1 bunch mint leaves, finely chopped

250g cherry tomatoes, halved

1 spring onion, finely chopped

Garlic dip (we used Pilpel) or toum, Lebanese wholemeal flatbreads and pickled chillies, to serve

Directions

Place garam masala, cumin, coriander, sumac, pepper and 2 tsp salt in a large bowl. Add the lamb and toss to coat.

Heat 2 tbs oil in a large frypan over medium-high heat. Add lamb and cook, tossing the pan occasionally, for 8-10 minutes until lightly browned.

Meanwhile, preheat a chargrill pan or barbecue to high. Drizzle remaining 2 tbs oil over eggplant and cook, turning, for 12 minutes or until softened and charred.

Combine the tahini, turmeric and two-thirds lemon juice in a bowl. Season.

Combine herbs, tomato, spring onion and remaining lemon juice in a bowl.

Spread garlic dip over flatbreads and top with eggplant, lamb, herb mixture and chillies. Drizzle with tahini mixture to serve.