Tandoori cutlets with beetroot raita

Method

• Step 1
  Combine the tandoori paste, yoghurt and ginger in a large glass or ceramic bowl. Add the lamb and turn to coat in tandoori mixture. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
• Step 2
  To make the beetroot raita, place the cumin and mustard seeds in a small frying pan over medium heat. Cook, tossing, for 1 minute or until aromatic. Combine the cumin and mustard seeds, yoghurt, beetroot and coconut in a small bowl. Taste and season with salt and pepper.
• Step 3
  Heat a large frying pan over medium-high heat. Add the lamb cutlets and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
• Step 4
  Combine the carrot, cucumber, lemon juice and coriander leaves in a large bowl. Divide among serving plates. Top with lamb cutlets. Serve immediately with beetroot raita and steamed rice, if desired.