Tikka lamb cutlets with new potatoes & peas

1. Put the cutlets, paste and a squeeze of lemon juice in a resealable freezer bag. Massage the paste into the lamb, then set aside to marinate for 20 minutes (or chill for up to 24 hours). In a large bowl, mix the raita, remaining lemon juice and sliced red onion; set aside.

2. Put a large frying pan over a medium-high heat. Remove the cutlets from the bag and scrape off and discard the excess marinade. Season and fry for 4 minutes on each side, then fry the edges for a couple of minutes to crisp up the fat. Ensure the juices run clear before setting aside to rest for 5 minutes.

3. Meanwhile, cook the potatoes in a large pan of simmering water for 12 minutes, then add the peas. Bring the water back to the boil, then drain thoroughly. Tip into the bowl with the raita and onion, then toss together, season, and fold through the mint. Divide between two plates and serve with the lamb cutlets.

Cook’s tip

You could also try using lamb leg steaks or chicken breasts in this recipe, while mackerel fillets make a good fish option.