Kasoundi is a stunning new relish from Cotterill and Rouse and it goes well with lamb. Grab a jar and keep it on hand.

Ingredients

• 1 aubergine sliced thickly
• 400 grams lamb fillets, thinly sliced
• 2 tblsp sesame seeds
• pasta for 3-4
• 1 cup Tomato Kasoundi relish
• 1 cup beef stock

Method

1. Cook the pasta in boiling salted water until tender.
2. Brush the aubergine slices with olive oil and place on a foil-lined tray. Fan grill at 180 degrees Celsius and when brown, turn, brush with more oil and sprinkle with the sesame seeds. Continue to fan grill until golden. Keep warm.
3. Heat about 2 tblsp olive oil in a frying pan and quickly cook the lamb slices for about 1 minute each side. Set aside. Add the tomato kasoundi and beef stock and simmer 1 minute or until hot.
4. Drain the pasta. Place aubergine slices in the base of warm pasta bowl, top with equal quantities of pasta and lamb, sauce and garnish with coriander or basil if wished.

Cooks Tips

- We used Garganelli pasta, a delicious egg pasta in a tight tube shape.