These lamb cutlets are flavoured with wonderfully mild and beautifully red Kashmiri chillies, plus the warmth of ginger, cloves and garlic. The final grating of creamed coconut over the lamb adds a hint of richness as it melts through. The flavour of the Kashmiri chillies is unmistakable and makes biting into the charred lamb a joyous experience. With every meal I eat I like to have a balance of flavours and textures, and the lamb screams out for something fresh and juicy. My salad of pineapple, chilli, tomatoes, olives, mint and lime freshens things up in a blast of colour and flavour, and the whole dish is finished off nicely with a mint and lime raita.