Harissa brinjals and biltong lamb in pitas

1. Using a sharp knife, make criss-cross incisions on one side of the brinjal slices without cutting all the way through. Heat the oil in a heavy-bottomed pan and fry the slices, cut side down, until golden-brown. Regulate the heat so that the brinjal doesn’t brown too quickly before the flesh is cooked. Turn over and brown the other side as well. Brush half of the harissa over the cut sides of the fried slices, put the pan lid on and steam the slices for an extra few minutes to make sure they are cooked through. Scoop out, drizzle the lime juice and remaining harissa over and season with salt and pepper.

2. Season the lamb all over with the vinegar and biltong spices. Fry the meat like a giant chop over hot coals until crispy on the outside and still pink and juicy on the inside – or heat another splash of olive oil and use your pan on the stove. Make sure you allow the fat to render and crisp in the process and remember to let the meat rest for 5–10 minutes before carving it into thin slices.