Tandoori lamb cutlets, kachumba and ginger raita

Tamara West

Ingredients

4 Tbsp	Tandoori paste, use a good quality variety
2 Tbsp	Thick plain yoghurt
1 tsp	Lemon juice
8 medium	Lamb cutlets (Main)

Ginger raita

1 cm	Fresh ginger, peeled and grated using microplane
¾ cup	Natural yoghurt

Kachumba

¾ cup	Telegraph cucumbers, deseeded and cut in 1.5cm dice
3	Tomatoes, cut in 1.5cm dice
½ small	Red onions, thinly sliced
½	Red chillies, finely diced
2 Tbsp	Fresh mint
2 Tbsp	Fresh coriander
1	Lime, freshly juiced
1 serving	Basmati rice, or heated naan bread, to serve

Directions

1. Thoroughly mix tandoori paste, yoghurt and lemon juice together with a pinch of salt. Use to coat lamb cutlets thoroughly. Cover and refrigerate for at least 1 hour, or up to 1 day.
2. Mix ginger and yoghurt together to make raita. Season with a little salt and set aside for 10 minutes so flavour can develop.
3. Cook lamb cutlets on a rack over a lined roasting pan, on the middle shelf of the oven, under a very hot, preheated grill (or barbecue them). Turn after 4 minutes, and cook a further 4 minutes or until slightly charred.
4. Toss all kachumba ingredients together and season with a little salt.
5. Serve cutlets with rice or naan, and offer raita and kachumba in bowls on the side.