Step 1

Place 130g (1/2 cup) yoghurt, ginger, garlic, chilli, ground coriander, garam masala and turmeric in a large bowl and stir until combined. Taste and season with salt and pepper. Add lamb cutlets and stir to coat with spice mixture. Cover with plastic wrap and place in the fridge for 1 hour to marinate.

Step 2

Place potatoes in a saucepan, cover with water and bring to the boil over high heat. Boil for 10 minutes, add peas, and boil for a further 5 minutes or until potatoes are tender. Drain, return to the pan and mash until just combined. Add remaining yoghurt and butter and beat with a wooden spoon until combined. Season with salt and pepper.

Step 3

Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the cutlets and cook for about 1 1/2 minutes each side.

Step 4

To serve, divide mashed potato and peas among serving plates. Top with lamb cutlets. Sprinkle with coriander and serve with lemon wedges.