Marinated Indian Lamb Cutlets

Ingredients

• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 6 cardamon pods
• Sea salt
• 1 small bunch coriander leaves
• ½ bunch mint leaves
• 1 tsp chilli powder
• 1 tsp turmeric
• 1 ½ tsp garam masala
• 1 garlic clove crushed
• 3 tablespoon yoghurt
• 1 lemon juiced
  
  

Method

Toast fennel and coriander seeds. Grind in a mortar and pestle and set aside. Pound coriander and mint leaves with a pinch of salt. Add all spices the lemon juice and yoghurt. Season to taste with more salt or lemon juice if needed. Marinate the lamb for a few hours or overnight. Heat a pan or BBQ and cook the lamb for a few minutes either side. Serve with raita and a wedge of lemon.