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Instructions
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Step 1
Place garam masala, cumin, coriander, sumac, pepper and 2 tsp salt in a large bowl. Add the lamb and toss to coat.
Step 2
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.
Step 3
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.
Step 4
Combine the tahini, turmeric and two-thirds lemon juice in a bowl. Season.
Step 5
Combine herbs, tomato, spring onion and remaining lemon juice in a bowl.
Step 6
Spread garlic dip over flatbreads and top with eggplant, lamb, herb mixture and chillies. Drizzle with tahini mixture to serve.