make tandoori lamb
6  lamb cutlets well-trimmed    1/4 cup tandoori paste    100 grams natural yoghurt    1/4 cup fresh coriander chopped    Instructions    In a large bowl, combine the Tandoori paste with half the yoghurt and half the coriander. Add the cutlets and coat well. Cover with cling wrap and marinate for at least 1 hour.    In a non-stick frying pan, cook the cutlets until cooked.    Drizzle with the remaining yoghurt mixture and sprinkle with the remaining coriander.