Adraki Lamb Chops with Kachumber Salad

Cook Time 1 hour plus marinating time

Serves 4

Ingredients

3 tbsp ginger, finely grated

2 garlic cloves, grated

200g Greek yoghurt

1 tbsp lime juice

1 tsp cumin powder

1 tsp coriander powder

½ tsp turmeric

1 tsp Kashmiri chilli powder

½ tsp garam masala

1 tsp sea salt

1 tbsp mustard oil (or olive oil)

8 lamb cutlets, frenched

1 tbsp ghee, melted

Mint Yoghurt

250g Greek yoghurt

2 tbsp mint leaves, finely chopped

1 tbsp coriander leaves, finely chopped

½ garlic clove, grated

Juice of ½ lime

Pinch salt

Kachumber Salad

2 Lebanese cucumbers, finely diced

2 tomatoes, deseeded and finely diced

½ red onion, finely diced

1 green chilli, finely chopped

2 tbsp coriander leaves, chopped

Juice of 1 lime

½ tsp roasted cumin powder

Salt, to taste

To Serve

Fresh coriander leaves, to garnish

Lime wedges, to garnish

Method

In a bowl, combine ginger, garlic, yoghurt, lime juice, cumin powder, coriander powder, turmeric, Kashmiri chilli powder, garam masala, salt, and mustard oil. Coat the lamb cutlets thoroughly. Marinate for at least 30 minutes (or overnight for a deeper flavour).

To make the Mint Yoghurt, combine all ingredients in a bowl. Mix well and refrigerate until serving.

To prepare the Kachumber, combine cucumber, tomato, onion, chilli and coriander. Dress with lime juice, roasted cumin and salt. Toss just before serving to keep it fresh and crisp.

Preheat a grill pan, barbecue or chargrill to high heat. Shake off excess marinade on the lamb. Cook lamb cutlets for approximately 4 minutes per side for medium. Brush with melted ghee during the final minute of cooking. Rest for 5 minutes.

Arrange the lamb cutlets on a platter. Spoon the mint yoghurt onto the plate. Pile the kachumber salad alongside. Finish with coriander leaves and lime wedges.