by Kevin Dundon
In a bowl, combine the yoghurt, ginger, paprika, garam masala, cumin, chilli powder, garlic, turmeric and juice of 2 lemons. Add the lamb pieces and marinate for 30 minutes. This can be done up to a day in advance.
Preheat the barbecue to medium or until the charcoal ashes turn white, remove excess marinade from the chops and place on the barbecue. Grill for 5-6 minutes on each side or until lightly charred and cooked to your liking.
In the meantime, prepare the salad: combine the red onion with the tomatoes and juice of the lime. Season with salt and pepper. At the last minute, add the coriander leaves, mint and baby salad leaves and toss to coat. Warm the naan bread on the barbecue and serve the lamb with the salad and the bread.