¼ tsp chilli flakes
handful coriander, chopped
100g/3½oz cucumber, finely chopped
1 tsp garlic and ginger paste
1 lime, juice only
lime juice, to taste
60g/2¼oz mangetout, sliced into thin strips
½ onion, peeled
50g/1¾oz piquillo peppers, sliced
60g/2¼oz shallots, sliced into rings
chaat masala, to taste (available in Indian grocery stores)
¼ tsp Kashmiri chilli powder
1 tsp cracked coriander seeds
2 tsp corn oil
¼ tsp cumin seeds
1 tsp mild curry powder
1 tbsp olive oil
100g/3½oz cooked pearl barley (see tip)
¼ tsp salt
salt, to taste
1½ tsp tandoori masala spice mix
1 tbsp vegetable oil, for frying
10g/¼oz butter
1 tsp thick Greek yoghurt
150ml/5fl oz Greek yoghurt
1 x 175g/6oz double bone lamb cutlet (ask your butcher for this)