Grilled marinated lamb cutlets with cauliflower - AJOY YOSHI, NILGIRI'S

Mix ginger, garlic, chilli, cassia, pepper, salt and o together for the marinade and check the seasoning.

Apply the marinade on the lamb cutlets and keep aside for half an hour.

Heat a char-grill plate until very hot and lightly oil it. (Traditionally a granite stone would have been used over a charcoal fire - somewhat hard to find in most homes so a char-grill plate will do).

Place the marinated cutlets on char-grill plate and cook on both sides, turning and brushing with the oil as required.

Serve hot with the onion rings, lemon wedges and fresh mint leaves.

To make cauliflower:

Mix cornflour, flour, chilli powder, egg and salt together for the batter. If any lumps form, then add 1 teaspoon hot oil and stir - this should dissolve any lumps.

Dip the cauliflower flowerets in the batter and fry till crisp and golden. Drain on absorbent paper and set aside.

Heat oil in a heavy-based frying pan.

Add mustard seeds and cook until they pop and crackle. Add the crushed coriander and stir for a few moments.

Add the chilli, ginger, onion, fresh curry leaves and salt and cook till the onions turn translucent.

Add the tomato and simmer until just cooked.

Add the reserved batter-fried cauliflower flowerets and stir till the mixture coats the cauliflower.

Finish with juice of a lemon and garnish with fresh coriander leaves.

Serve hot with the lamb cutlets.