Maybe it does not look pretty, but the taste is great. Sizzling, aromatic lamb with cool, crunchy yoghurt.
First of all, crack open 8 green cardamom pods and remove the little black-brown seeds. Crush them to a powder with 1 tsp of cumin seeds with a pestle and mortar.
Stir in 1 tsp of ground turmeric. Mash 2 fat cloves of garlic to a paste with a ½ tsp of salt and mix with the powdered spice.
Add the spice paste to 100ml of natural yoghurt, stir, then spread it over both sides of 6 lamb cutlets and set aside for 20 minutes or so – longer will not hurt.
Finely chop 15 mint leaves and 6 radishes, then mix together and stir into a further 100ml of yoghurt and add a little salt.
Warm a griddle pan.
Remove part of the yoghurt. Cook the lamb for 2 minutes or so, until one side is nicely browned then turn and cook the other for 2 minutes. The exact timing will depend on how you like your lamb done. This will produce a cutlet that is rose pink inside. The most delicious results will come from a little charring.
Serve the cutlets with the mint and radish yoghurt and grilled Turkish bread. Enough for 2
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