Ingredients
200 gram yoghurt
1 medium brown onion, chopped coarsely
2 tablespoon lemon juice
1 tablespoon vegetable oil
2 centimetre piece fresh ginger, grated
3 clove garlic, crushed
2 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon red food colouring
12 lamb cutlets
Chutney
1 tablespoon vegetable oil
1 small red onion (100g), chopped finely
2 large tomatoes (440g), chopped finely
1 tablespoon lime juice
1 tablespoon sweet chilli sauce
2 tablespoon finely chopped fresh coriander
Raita
1 lebanese cucumber (130g), seeded, chopped finely
2 tablespoon finely chopped fresh mint
200 gram yoghurt
Method
1. Blend or process yoghurt, onion, juice, oil, ginger, garlic, spices and colouring until smooth. Combine paste with lamb in large bowl.
2. Meanwhile, make the chutney by combining ingredients in a small bowl. Make the raita by combining ingredients in a small bowl.
3. Heat oil in large frying pan; cook lamb, in batches, until cooked as desired.
4. Serve lamb with separate bowls of chutney and raita.
