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Lamb cutlets marinated with spiced dates and sultanas

Ingredients

• - 80g/2¾oz fresh dates
• - 65g/2¼oz sultanas
• - 30g/1oz fresh root ginger
• - 10g garlic
• - 1 green chilli
• - ½ tsp ground cardamom
• - 55g/2oz lemon juice
• - 1 tsp cumin and black cumin powder mixed 50:50
• - 30g/1oz brown onion, roughly chopped
• - 100g/3½oz strained yoghurt (strain your yogurt in a sieve lined with muslin for a few hours to get rid of excess moisture)
• - 8 lamb cutlets
• - squeeze lime juice
• - 2 tbsp garlic and ginger paste
• - salt, to taste
• - 30g/1oz double cream
• For the green chutney
• - handful mint leaves
• - handful coriander leaves
• - ½ tsp green chilli paste
• - ¼ tsp black salt
• - pinch of salt
• - ½ tsp chaat masala
• - ½ lime, juice only
• - about 5 tbsp strained yoghurt (strain your yogurt in a sieve lined with muslin for a few hours to get rid of excess moisture)
• For the kachumber salad
• - 1 small carrot, cut into 1cm/½in dice
• - ¼ cucumber, peeled, cut into 1cm/½in dice
• - 5-6 sliced breakfast radishes
• - 1 banana shallot, cut into rings
• - 1 tomato, chopped, seeds removed
• - lemon juice, to taste
• - olive oil, to taste
• - small handful chopped coriander
• To serve
• - 50g/1¾oz clarified butter
• - chat massala
• - ground cardamom
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