Serves 4

For the chicken:

1 cup Plain Yoghurt

½ cup chopped coriander

2 Tbs ground coriander

½ cup fruit chutney

2 Tbs cayenne pepper

12 lamb loin chops

Salt and Pepper

For the slaw:

120g julienne beetroot

125g julienne carrot

½ red onion, thinly sliced

1 cup shredded red cabbage

Handful coriander leaves

Juice of 1 lemon

2 tsp sugar

1 cup Plain yoghurt

Salt and pepper to taste

In a bowl, mix the yoghurt, chopped coriander, ground coriander, chutney, cayenne pepper, salt and pepper.

Toss the lamb chops into the spiced yoghurt mixture, then mix well to coat. Leave to marinade for at least 30 minutes or overnight if you have time.

Cook the lamb on the braai or a hot griddle pan until charred on the edges and done to your preferred stage in the middle.

In a large bowl, toss together the beetroot, carrots, onion, cabbage and coriander.

Mix together the lemon juice, sugar, yoghurt, salt and pepper, then pour over the coleslaw and toss well to dress.