The spicy yoghurt sauce gives just the right amount of bite to these succulent lamb cutlets.
8 tbsp vegetable oil
2 cups finely chopped onions
3 cloves garlic, minced
2 tbsp finely chopped fresh ginger
¼ tsp turmeric
¼ tsp ground cinnamon
¼ tsp cloves
1 cup plain yoghurt
12 lamb cutlets
2 tbsp coriander leaves
2 tbsp mint leaves
1 long green chilli, seeds removed and minced
1 long red chilli, seeds removed and minced
Place half the oil in a medium saucepan and heat gently.
Add the onion and a pinch of sea salt and fry for 15-20 minutes, stirring constantly so the onion doesn't stick and burn, or until it turns light brown.
Add the garlic and ginger and fry for a minute or so.
Add the turmeric, cinnamon and cloves and stir for a moment, then add the yoghurt and remove from the heat.
Transfer the onion mix to a blender and purée until smooth. Keep sauce warm.
Heat a barbecue or grill to hot.
Season the lamb with salt and brush with the remaining oil.
Grill the lamb for about 3 minutes on each side or until cooked to your liking.
Rest the lamb for 3-5 minutes in a warm place, then pile the lamb on a plate and sprinkle with coriander, mint and chillies.
Serve the yoghurt sauce on the side.