Lamb tikka with spicy eggplant

Lamb tikka

• 2 garlic cloves
• 3 cm piece fresh ginger peeled
• 200 g natural yoghurt
• 1 tsp paprika
• 2 tsp garam masala
• ½ tsp ground turmeric
• 1 tsp salt
• 6 lamb rump steaks trimmed (approx. 600 g x 2 cm thickness)

Spicy eggplant

• 2 garlic cloves
• 1 fresh bird's eye chilli trimmed
• 150 g brown onion cut into eighths, segments separated
• 50 g olive oil
• 1 tsp mustard seeds
• 1 tsp ground coriander
• 300 - 350 g eggplant trimmed, quartered and cut into pieces (3 cm)
• 400 g canned chopped tomatoes
• 1 tsp salt
• ½ Lebanese cucumber peeled, deseeded and cut into slices
• natural yoghurt to serve
• fresh mint leaves, for garnishing