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You'll need

• 1½ tsp each
• ground coriander, ground chilli and ground cumin
• ½
• small onion, coarsely chopped
• 3 cm
• piece of ginger, coarsely chopped
• 1
• garlic clove, finely chopped
• 100 gm
• thick natural yoghurt
• ½
• lemon, juice only
• 8-12
• lamb cutlets, French cut
• 40 ml
• vegetable oil
• To serve:
• naan
•  
• Cucumber and mint salad
• 150 gm
• thick natural yoghurt
• ½ cup
• (loosely packed) chopped coriander
• 1
• garlic clove, finely chopped
• 1 tsp
• ground cumin
• 1
• lemon, juice only
• 1
• Lebanese cucumber, halved lengthways, seeds removed
• 1/3 cup
• (loosely packed) mint

Method

• 01
• 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.

• 02
• 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.

• 03
• 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.

• Recipe:
• Emma Knowles
• Photography:
• Amanda McLauchlan
• Styling:
• Emma Knowles and Lisa Featherby