IngredientsMethodYou first need to tenderize the lamb by rubbing it with a mixture of the juice of lemons, salt, and thyme leaves.
Leave for a few hours in the fridge.Put the yoghurt and chillies with the other spices and coriander in a food processor to make a paste (alternatively you could flavour the yoghurt by first briefly dry roasting some ground cumin or garam masala in a pan to release their aroma before stirring into the yogurt).Rub half the marinade into the lamb all over then leave overnight covered in the fridge.Using a griddle pan or a fry pan, heat it well over a high heat and when hot place the lamb chops or steaks into the pan and cook for 5 minutes, turn and top with the rest of the marinade.Cook for a further 5 minutes and.
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