Tamarind Lamb Cutlets with Spicy Chickpea Chaat Salad

RECIPE APPEARED IN THE GUARDIAN COOK SUPPLEMENT 5TH OCTOBER 2013Chickpeas with spice, herbs and lemon are a street snack in Pakistan called Chaat, with bursts of Chaat masala, made up of piquant black salt, dried mango powder, cumin, coriander seeds and black pepper, its a salivating heady mixture that entices all the senses. Topped with lashings of sour tamarind chutney and coriander mint chutney, these are tantalising combinations that speak of a flavour of Pakistan. This salad of mine combines many attributes of my homeland, barbecue lamb is quintessentially Pakistani and I have combined it with an easy chickpea salad based on Chaat on the streets of Pakistan. I also combine some chargrilled Paneer cheese for added texture. The combination is warming and speaks of the many colourful facets of Autumn and memories of the authentic flavours of home.Serves: 2Time cooking and prep: 25 minutes (if not left to marinate chops)For the lamb:4 lamb cutlets2 tbsp tamarind paste1 tsp Chaat masala (found in most South Asian shops)Substitute Chaat masala by adding 1/2 tsp each of dry roasted ground cumin, coriander, brown sugar, salt and lemon juice to the tamarind paste1/4 tsp garlic pureeOil spray or a little oil to brush the panFor the chickpeas:1 tin of chickpeas1 tsp each of dry roasted and ground cumin and coriander seeds1 dried red chillijuice of half a lemon2 tsp Chaat masala (substitute by adding a little more coriander, dried red chilli and cumin seeds in the salad)1 tbsp each of chopped mint and coriander leavesHandful each of Pomodoro baby tomatoes, spinach, chopped cooked beetrootSalt to tasteThinly sliced pieces of lemon with it's zest, to toss in salad2-3 slices of Paneer cheese, chargrilled with the lambMethod:1. Assemble salad by combine all the ingredients above, place on plate. For the dry roasted red chilli, coriander and cumin seeds, heat a dry pan and roast until light brown, then bash in a mortar and pestle.2. Marinate the lamb by combining the ingredients for the lamb above, leave for few minutes. Brush or spray some oil on a grill pan and chargrill the paneer followed by the lamb, until cooked to desired time. Serve on top of the chickpea Chaat salad topped with a sprinkling of any remaining Chaat masala.