½ tspground turmeric½ tspground coriander½ tspgaram masala8lamb cutlets1 tbspghee or vegetable oil1 tbspfinely grated ginger1garlic clove, finely chopped1long green chilli, thinly sliced400 (about ½ bunch)silverbeet, half the stalks thinly sliced, leaves coarsely chopped1 tspbrown mustard seeds400 gmcanned chickpeas, drained and rinsed400 gmcanned chopped tomatoes50 gmthick plain Greek-style yoghurt, plus extra to serveJuice of 1 lime, plus extra wedges to serveCoriander, to serve
Preheat oven to 200C. Combine spices and ½ tsp salt in a bowl, then rub generously all over lamb to coat well. Heat half the ghee in a large frying pan, add lamb and fry, turning once, until well browned on both sides (1-2 minutes each side). Transfer to a baking tray and roast until cooked to your liking (2-3 minutes for medium-rare). Rest for 5 minutes.
Meanwhile, heat remaining ghee in a frying pan over medium-high heat, add ginger, garlic, chilli and silverbeet stalks and fry until fragrant (30 seconds to 1 minute). Stir in mustard seeds and when they begin to pop, add silverbeet and cook, stirring occasionally, until wilted (3-4 minutes). Add chickpeas and tomatoes, season to taste and simmer until warmed through, then stir in yoghurt and lime juice and return to a simmer. Serve hot with spiced lamb cutlets, extra yoghurt, and lime wedges, and scatter with coriander.