This fast fresh green chilli relish adds a vibrant note to the
150 gm(¾ cup) black or small French-style green lentils, rinsed8-12lamb cutlets6baby eggplant, or 1 large eggplant, thickly sliced80 ml(1/3 cup) olive oilTo serve:extra-virgin olive oil280 gm(1 cup) yoghurtFresh chilli chutney1 tsp eachcumin and coriander seeds1 cup(firmly packed) each mint and coriander, coarsely chopped2long green chillies, finely chopped1 tspfinely grated ginger1small garlic clove, crushedJuiceof 1 lemon, or to taste2 tspcoconut palm sugar, grated
Cook lentils in a saucepan of boiling unsalted water until tender (15-25 minutes), then drain well and set aside.
Meanwhile, combine lamb and eggplant in a bowl, season to taste, drizzle with oil and toss to coat well. Heat a char-grill pan over high heat, add eggplant and lamb in batches and grill, turning occasionally, until lamb is cooked medium and eggplant is charred (6-7 minutes). Let lamb rest and set eggplant aside.
For fresh chilli chutney, dry-roast spices in a small frying pan over medium heat until fragrant (1-2 minutes). Transfer to a blender and leave to cool, then add remaining ingredients and 50ml water and blend until smooth. Season to taste with salt and lemon juice.
Scatter lentils on a serving platter, top with eggplant, then lamb and top with dollops of chutney, drizzle with olive oil and serve with yoghurt.