Lamb cutlet in tandoori spices with pearl barley, greens and raita recipe
 A light and luxurious way to enjoy Indian food. Try it as a weekend treat for two. 2 tsp corn oil1 tsp garlic and ginger paste¼ tsp Kashmiri chilli powder1½ tsp tandoori masala spice mix1 tsp cracked coriander seeds¼ tsp salt1 tsp thick Greek yoghurt1 lime, juice only 2 tsp corn oil 1 tsp garlic and ginger paste ¼ tsp Kashmiri chilli powder 1½ tsp tandoori masala spice mix 1 tsp cracked coriander seeds ¼ tsp salt 1 tsp thick Greek yoghurt 1 lime, juice only 1 x 175g/6oz double bone lamb cutlet (ask your butcher for this)1 tbsp vegetable oil, for frying½ onion, peeled 1 x 175g/6oz double bone lamb cutlet (ask your butcher for this) 1 tbsp vegetable oil, for frying ½ onion, peeled 1 tbsp olive oil¼ tsp cumin seeds60g/2¼oz shallots, sliced into rings10g/¼oz butter1 tsp mild curry powder¼ tsp chilli flakes4 stalks choi sum (or other oriental greens), finely chopped 100g/3½oz cooked pearl barley (see tip)60g/2¼oz mangetout, sliced into thin strips50g/1¾oz piquillo peppers, slicedlime juice, to taste handful coriander, chopped 1 tbsp olive oil ¼ tsp cumin seeds 60g/2¼oz shallots, sliced into rings 10g/¼oz butter 1 tsp mild curry powder ¼ tsp chilli flakes 4 stalks choi sum (or other oriental greens), finely chopped 100g/3½oz cooked pearl barley (see tip) 60g/2¼oz mangetout, sliced into thin strips 50g/1¾oz piquillo peppers, sliced lime juice, to taste handful coriander, chopped 150ml/5fl oz Greek yoghurt100g/3½oz cucumber, finely choppedsalt, to tastechaat masala, to taste (available in Indian grocery stores) 150ml/5fl oz Greek yoghurt 100g/3½oz cucumber, finely chopped salt, to taste chaat masala, to taste (available in Indian grocery stores) Method Preheat the oven to 200C/180C Fan/Gas 6.For the marinade, combine all the ingredients to make a paste. Coat the lamb and set aside for 10 minutes, or longer if possible. To cook the lamb, heat the oil in an ovenproof pan and sear the lamb on all sides until browned. Then place the onion in the bottom of the pan and rest the cutlet on top. Roast for 5–6 minutes.Meanwhile for the vegetables, heat the oil in a large frying pan or sauté pan. Once hot, add the cumin seeds, shallots, butter and a sprinkle of salt. Gently fry until the shallots are soft. Stir in the curry powder, chilli flakes and a splash of water and cook for 1–2 minutes. Add the choi sum and toss. Add the pearl barley and cook through for a minute or so before adding the mangetout and pequillo peppers. Squeeze in a little lime juice and stir in the coriander.Remove the lamb from the oven and set aside to rest for 5–10 minutes.For the raita, combine all the ingredients together, taste, and adjust the seasoning if necessary. To serve, place a few tablespoons of the vegetables in the middle of the serving plates. Carve the cutlet into two equal pieces and place to the side of the vegetables. Finish with the raita. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the marinade, combine all the ingredients to make a paste. Coat the lamb and set aside for 10 minutes, or longer if possible. For the marinade, combine all the ingredients to make a paste. Coat the lamb and set aside for 10 minutes, or longer if possible. To cook the lamb, heat the oil in an ovenproof pan and sear the lamb on all sides until browned. Then place the onion in the bottom of the pan and rest the cutlet on top. Roast for 5–6 minutes. To cook the lamb, heat the oil in an ovenproof pan and sear the lamb on all sides until browned. Then place the onion in the bottom of the pan and rest the cutlet on top. Roast for 5–6 minutes. Meanwhile for the vegetables, heat the oil in a large frying pan or sauté pan. Once hot, add the cumin seeds, shallots, butter and a sprinkle of salt. Gently fry until the shallots are soft. Stir in the curry powder, chilli flakes and a splash of water and cook for 1–2 minutes. Add the choi sum and toss. Add the pearl barley and cook through for a minute or so before adding the mangetout and pequillo peppers. Squeeze in a little lime juice and stir in the coriander. Meanwhile for the vegetables, heat the oil in a large frying pan or sauté pan. Once hot, add the cumin seeds, shallots, butter and a sprinkle of salt. Gently fry until the shallots are soft. Stir in the curry powder, chilli flakes and a splash of water and cook for 1–2 minutes. Add the choi sum and toss. Add the pearl barley and cook through for a minute or so before adding the mangetout and pequillo peppers. Squeeze in a little lime juice and stir in the coriander. Remove the lamb from the oven and set aside to rest for 5–10 minutes. Remove the lamb from the oven and set aside to rest for 5–10 minutes. For the raita, combine all the ingredients together, taste, and adjust the seasoning if necessary. For the raita, combine all the ingredients together, taste, and adjust the seasoning if necessary. To serve, place a few tablespoons of the vegetables in the middle of the serving plates. Carve the cutlet into two equal pieces and place to the side of the vegetables. Finish with the raita. To serve, place a few tablespoons of the vegetables in the middle of the serving plates. Carve the cutlet into two equal pieces and place to the side of the vegetables. Finish with the raita. Recipe tips To cook pearl barley simply simmer it in boiling water for about an hour until tender.