date:Feb 13, 2014
Ingredients
400g can chickpeas, rinsed, drained, dried
1/2 teaspoon dried chilli flakes
1 tablespoon olive oil
2 1/2 teaspoons garam masala
160g (1/2 cup) rock salt
200g small grape tomatoes, halved
2 garlic cloves, crushed 2cm-piece ginger, peeled, grated
1/2 teaspoon ground turmeric
200g (3 4 cup) low-fat Greek yoghurt
12 lamb cutlets, French trimmed
1/2 cup coriander leaves, chopped
1 small Lebanese cucumber, seeded, finely chopped
Lemon wedges, to serve
Method
1. Preheat oven to 190C/