1½ tsp eachground coriander, ground chilli and ground cumin½small onion, coarsely chopped3 cmpiece of ginger, coarsely chopped1garlic clove, finely chopped100 gmthick natural yoghurt½lemon, juice only 8-12lamb cutlets, French cut40 mlvegetable oilTo serve:naanCucumber and mint salad150 gmthick natural yoghurt½ cup(loosely packed) chopped coriander1garlic clove, finely chopped1 tspground cumin1lemon, juice only1Lebanese cucumber, halved lengthways, seeds removed1/3 cup(loosely packed) mint
Dry roast spices in a small frying pan over medium-high heat, stirring continuously until fragrant. Transfer to a food processor, add onion, ginger and garlic and process to combine. Transfer to a non-reactive bowl, add yoghurt and lemon juice, season to taste with sea salt and mix well to combine. Brush yoghurt mixture over cutlets and set aside at room temperature.
For cucumber and mint salad, process yoghurt, coriander, garlic, cumin and lemon juice in a food processor until smooth. Transfer to a bowl, season to taste with sea salt and mix well to combine. Thinly slice cucumber diagonally, add to yoghurt mixture with mint and mix to combine.
Heat vegetable oil in a large frying pan over high heat. Cook cutlets in batches, turning once, until cooked to your liking (5-7 minutes for medium-rare). Serve immediately with cucumber and mint salad and naan.