barbecued lamb cutlets

• Prick the lamb cutlets several times on both sides with a fork to aid the marination process. Set aside.

the vinegar marinade

• Make a smooth paste of all of the vinegar marinade ingredients and place into a bowl. Set aside.

the yoghurt marinade

• Heat a small pan over medium heat, add the whole spices for the yoghurt marinade, and fry for two minutes, or until spices darken, and become aromatic. Remove from the heat, allow to cool, then grind to a fine powder.
• Add the ground spices, the turmeric and yoghurt to a bowl, and mix well. Set aside.

the oil marinade

• Heat a small pan over medium heat, add the whole spices for the oil marinade, and fry for two minutes, or until spices darken, and become aromatic. Remove from the heat, allow to cool, then grind to a fine powder.
• Add ground spices, garam masala and gingelly oil to a bowl and mix well. Set aside.

to prepare the cutlets

• Place four cutlets into each of the bowls with the marinades. Work the marinades into the meat, then cover, and refrigerate. Allow the cutlets to marinate at least overnight; longer is better.

to cook

• Remove cutlets from refrigerator and allow to come to room temperature.
• Preheat barbecue or grill to highest setting.
• Shake any excess marinade off each cutlet, and place on the barbecue or under the grill. Once on the grill or barbecue, distribute any remaining marinade over the tops of the cutlets, ensuring you do not mix up the marinades. One should be red, one dark, and one light. Cook for three minutes.
• Sprinkle the cutlets with salt, then turn them over. and pour over the lime juice. Cook for three minutes.
• Once cooked, remove from the heat, and allow to rest for another three minutes. The cutlets should be slightly charred on the outside – particularly those in the yoghurt marinade – but still be pink on the inside. The resting process will even out the cooking. If pink meat is a problem, increase the cooking time by about a minute a side.

to serve

• Prepare four individual plates by dividing the kachumber, and placing into the middle of each plate.
• Carefully stand one of each different cutlet on the kachumber. Sprinkle with red chilli slices, garam masala and coriander leaves. Serve.