1 teaspoon peeled and finely grated fresh root ginger
juice of 2 large lemons
1 tablespoon ground cumin
3 tablespoons tandoori curry paste
250 ml (8 fl oz) natural yogurt
salt and pepper
chopped mint leaves, to garnish
mini naan breads
Put the lamb in a single layer in a shallow non-reactive dish. Mix together the remaining ingredients in a bowl, then season well. Pour the mixture over the lamb, toss to coat evenly, then cover and leave to marinate for 10 minutes.
Place the lamb on a lightly oiled grill rack and cook under a preheated hot grill for 2–3 minutes on each side or until cooked to your liking.
Transfer on to 4 warm serving plates, scatter with chopped mint and serve with cucumber salad and mini naan breads.