6 tandoori lamb cutlets
1 pack of Shemin’s Chapati
250ml Estate dairy yoghurt
Cook the cutlets on a BBQ or a pan for around 2-3 mins per side, leave to rest for a couple of minutes.
To make the Raita, put the yoghurt in a bowl and finely chop the mint and add to the bow. Using a box grater on the course side, grate the cucumber and add to the bowl also. Season well with salt and pepper and a good squeeze of lemon juice.
Warm your chapati either on the BBQ or in a dry pan for 1-2 mins per side and carve the lamb cutlets. Place in the chapati and add a good dollop of the Raita.