Tandoori Lamb With Golden Paneer - cooking recipe

Ingredients

1/2 cup Greek yogurt
1/2 tsp dried chili flakes
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp garam masala
1/2 tsp sweet paprika
1/2 tsp chermoula spice mix
1 clove garlic, minced
2 tsp lemon zest
2 tbsp lemon juice
12 None lamb chops, trimmed
2 tbsp vegetable or olive oil
7 oz paneer cheese, cut into 1/3 inch-thick slices
2 tbsp sliced almonds, toasted
2 tbsp chopped fresh cilantro leaves
None None lemon wedges, to serve

Preparation

Whisk 1/3 cup yogurt with spices and garlic in a small bowl. Stir in 1 tsp lemon zest and lemon juice. Season. Brush lamb with some of the yogurt mixture on both sides to coat lightly. Place on a plate, cover with plastic wrap and chill for 10 mins.
Heat 1 tbsp oil in a large frying pan over medium heat. Working in batches, cook lamb for 2 mins per side for medium, or until cooked to your liking. Transfer to a large heatproof plate, cover with foil and let rest for 5 mins. Wipe pan clean.
Add remaining oil to pan and place over medium heat. Cook paneer for 1-2 mins per side, or until golden brown. Transfer to paper towels. Chop finely then place in a small heatproof bowl. Add almonds, remaining lemon zest, cilantro and remaining yogurt and stir to combine. Season.
Place lamb on a serving platter. Top each with a little paneer mixture. Serve with lemon wedges.