Agashe lamb cutlets with shata dakwa

Instructions

1. In a large bowl, combine the lamb with all the ground spices, garlic paste, lime juice and a generous pinch of salt and pepper.
   
2. Heat a chargrill pan over medium-high heat and grill the cutlets for 5 minutes each side, or until cooked to your liking, then transfer to a plate to rest for 10 minutes before serving.
   
3. To make the sauce, pound the chillies with the salt in a mortar and pestle until a thick paste. Add the remaining ingredients to the mortar, mix well to combine to break up the peanut butter and set aside.
   
4. When ready to serve, in a large bowl, combine the cucumber salad ingredients and toss gently to combine. Scatter pickled onions over the salad.
   
5. Serve the grilled lamb cutlets with the cucumber salad and the chilli peanut sauce.

• To ensure extra-crisp cucumber ribbons, make in advance and store in a chilled ice-bath to retain crunch.
• To make the pickled onions, place ½ cup (125 ml) red wine vinegar, 50 g caster sugar, 2 tsp salt, 1 tsp mustard seeds, 1 tsp fennel seeds, 1 bay leaf and 1 tsp dried oregano in a small saucepan and bring to a boil. Remove from the heat and stir in 1 thinly sliced red onion. Set aside to cool to room temperature. Transfer to a bowl and refrigerate. Drain to serve.
• Agashe spice mix can be purchased online. The spice mix may include dry roasted peanuts, chilli, paprika, cumin, ground ginger, coriander, allspice, garlic powder, onion powder, cinnamon, and possibly ground cloves, nutmeg and cardamom.