Mix a couple of Tbs plain yogurt with a ½ tsp turmeric and brush this over lamb chops. Cut cucumber into
small dice and stir in a couple of Tbs plain yogurt. Season and set aside. Cut aubergines into wedges
and fry in very hot oil until lightly browned. Drain and set aside. Now add a tsp of fennel seeds,
a tsp of nigella seeds to the pan and heat until they start to pop, then add a tsp ground coriander,
a pinch of turmeric and a pinch of chilli powder, together with a Tbs grated ginger and a couple of
crushed cloves of garlic. Fry this mixture for another minute, then add 4-5 skinned and chopped tomatoes.
Cook for a few minutes to beak down the tomatoes to a thick sauce, season with a little sea salt and
freshly ground black pepper and return the aubergines to the sauce. Cook gently for another couple of minutes.
Meanwhile, season the lamb chops with sea salt and fry in hot oil until brown on both sides and the fat is crispy.
Serve the chops with the curried aubergines, the cucumber raita and basmati rice mixed with coriander leaves.