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A gorgeous Indian-inspired lamb marinade and an herb yogurt
No barbecue? A frying or griddle pan is just as good. Get the pan really hot. Add the lamb. Turn the heat down to medium. Cook for about 10 mins, turning often, until the meat is nicely seared. Prick a fat part of the cutlet with a knife and press. If the juices no longer are red, they’re done. *To make your own spice blend, mix 2 tsp cumin seeds, 2 tsp turmeric, 1 tsp coriander seeds, 1/4 tsp ground ginger, 1/4 tsp ground cinnamon, a good pinch of chilli powder and a pinch of sea salt to a jam jar. Shake.