Recipe by Tara Walker from The Tasty Tart
This lamb dish is great for catering to larger groups as you tend to get a variety of slices that are rare, medium & well done due to the non-uniform thickness of the meat.

Place the coriander seeds in a dry pan and gently toast, add fennel & cumin  seeds to the pan a few seconds later as they take less time

Place all the seeds and the cardamom pods in a pestle & mortar and grind.

As this is a rustic dish, leave the cardomom pods in the mix as they are easily removable later and give a fantastic flavour

Mix all the marinade ingredients together and pour over the lamb.

Leave in the fridge overnight if possible but try to give it at least 6 hrs to infuse

To make the raita, combine the yogurt, garlic, lemon juice and mint

Remove the lamb from the fridge an hour before cooking

Heat either a BBQ or a griddle pan to a high heat (smoking) and place the lamb on. The idea is to char the outside.Reduce the temperature and continue to cook, basting with the marinade, for about 20-30 mins or to your liking.

If it is easier, place in an oven (180°) to finish

Allow to rest fopr at least 10 mins before carving.remove any cardamom pods that are visible.

Arrange the slices on a platter and scatter with the mint leaves and pomegranate seeds.

Serve the raita on the side or drizzle over the lamb