Grilled lamb cutlets with yoghurt and fresh chilli chutney

1.Cook lentils in a saucepan of boiling unsalted water until tender (15-25 minutes), then drain well and set aside.

2.Meanwhile, combine lamb and eggplant in a bowl, season to taste, drizzle with oil and toss to coat well. Heat a char-grill pan over high heat, add eggplant and lamb in batches and grill, turning occasionally, until lamb is cooked medium and eggplant is charred (6-7 minutes). Let lamb rest and set eggplant aside.

3.For fresh chilli chutney, dry-roast spices in a small frying pan over medium heat until fragrant (1-2 minutes). Transfer to a blender and leave to cool, then add remaining ingredients and 50ml water and blend until smooth. Season to taste with salt and lemon juice.

4.Scatter lentils on a serving platter, top with eggplant, then lamb and top with dollops of chutney, drizzle with olive oil and serve with yoghurt.