Sizzling spiced lamb cutlets with aloo gobi saag

Put the lamb cutlets into a non-metallic dish. In a blender, blitz the coriander stalks, half the leaves, 1 tbsp red korma spice paste and 1 tbsp oil, then rub over the lamb. Season generously, then cover and set aside for 10 minutes (or longer in the fridge, if you have time) to marinate.

Grill the lamb according to pack instructions. Heat the aloo gobi according to pack instructions and fold in some coriander leaves, finely chopped.

Plate up the vegetables, add the sizzling cutlets on top, then scatter with the remaining coriander leaves. Try with a spoonful of your favourite spiced chutney.