Tandoori lamb cutlets with mango salsa

Method

• Step 1
  Mix the curry paste and 1/4 cup (70g) yoghurt. Coat the cutlets in the mixture. Place in a ceramic dish, cover and refrigerate for at least 2 hours or overnight.
• Step 2
  Combine the mango, cucumber, red onion and coriander. Mix the mint and remaining yoghurt in small bowl until smooth.
• Step 3
  Preheat a barbeque or chargrill pan over a high heat. Cook the cutlets for 4 minutes each side for medium. Transfer to a plate. Cover with foil and rest for 3 minutes. Serve the cutlets with the mango salsa, yoghurt and rice.