1 medium eggplant, diced
4 tbsp olive oil
1 tsp yellow mustard seeds
1 tsp ground coriander
2 tsp cumin seeds
1 tsp ground turmeric
2 cloves garlic, finely chopped
2 cm piece of ginger, finely grated
1 lemon, juiced
4 tomatoes, finely chopped
3 tbsp wine or cider vinegar
2 tbsp brown sugar
½ tsp salt
pinch of chilli flakes
1 small leg of lamb (bone removed)
2 tbsp fresh thyme
30 ml olive oil
salt and black pepper
500 g mixed kumara, cut into large pieces
30ml olive oil
500 g gold kumara
2 cups fresh rocket leaves
2 small lemons, juiced
Salt and pepper to season
(Can be made several days ahead)
Preheat oven to 200°C. Toss the eggplant in a baking dish with 2 tbsp olive oil, then bake in the oven for 10 mins.
Heat 2 tbsp olive oil in a frypan and add the spices. Fry until the cumin seeds are popping, then add the garlic, ginger and lemon juice. Cook a little more, then add the eggplant and all remaining ingredients. Cook until you have a nice chutney like consistency.
Pre-heat the oven to 180°C. Lay the lamb skin side down and pull the three main pieces of meat apart a little. This enables even cooking of the meat and makes carving a breeze. Sprinkle over the thyme, olive oil, and season with salt and pepper. The rub into the meat.
Fry the lamb in a large frypan to colour, then transfer to a roasting dish. Brush the mixed kumara with olive oil and place around the lamb. Place the roasting dish in the oven and cook for 40 – 45 mins. Remove from the oven and keep covered in a warm place to rest before serving. Make a simple pan gravy from the pan juices.
Peel and roughly dice the gold kumara, and place in a saucepan covered with water. Bring to the boil and simmer until the kumara is cooked. Drain the kumara in a colander, saving the potato water to pour over the rocket to wilt it. Roughly mash the kumara with a hand masher, add the lemon juice then fold in the wilted rocket. Season to taste.
Place the lamb onto a large platter, with the baked kumara, and kumara and rocket mash in a bowl. Carve the lamb and serve with the Eggplant Kasundi, and green vegetables.