BARBECUED LAMB CUTLETS WITH SPICY YOGHURT SAUCE

SERVES 4

The Indian flavours in this simple meal are wonderful. The yoghurt sauce goes well with just about everything – from chicken to seafood.

125 ml (4 fl oz/½ cup) vegetable oil

310 g (11 oz/2 cups) finely chopped onions

sea salt

3 garlic cloves, finely chopped

2 tablespoons finely chopped fresh ginger

¼ teaspoon ground turmeric

¼ teaspoon ground cinnamon

¼ teaspoon ground cloves

260 g (9¼ oz/1 cup) plain yoghurt

12 trimmed lamb cutlets

2 tablespoons coriander (cilantro) leaves

2 tablespoons mint leaves

1 fresh long green chilli, seeded and finely chopped

1 fresh long red chilli, seeded and finely chopped

Place half the oil in a medium saucepan and heat gently. Add the onion and a pinch of sea salt and cook 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 cook for a further minute or so. Add the turmeric, cinnamon and cloves, stir for a moment, then add the yoghurt and remove from the heat.

Transfer the onion mixture to a blender and purée until smooth. Keep warm.

Heat a barbecue or grill (broiler) to medium–high. Season the cutlets with salt and brush with the remaining oil. Grill the lamb for 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 the coriander, mint and chillies. Serve the yoghurt sauce on the side.