Coriander Raita

This sauce is gloriously flavourful, tangy, fresh and bright and works with many more dishes than the lamb we’ve paired it with here. Try it with curries, on burgers, with just about any fish or as a dip for chips and veggies.

½ an English cucumber, grated, about 1½ cups (375 mL)

½ large red onion, grated, about ¼ cup (60 mL) ½ tsp (2 mL) sea salt

1 cup (250 mL) full-fat plain yogurt

2 tbsp (30 mL) freshly squeezed lime juice

½ cup (125 mL) loosely packed, coarsely chopped fresh coriander leaves and tender stems, about ¼ bunch

1 tiny red or green Thai chili pepper, very thinly sliced (optional)

1 Add grated cucumber and grated onion to a sieve set over a bowl, sprinkle with salt and allow to drain in the fridge for at least 30 minutes, up to 2 hours. Discard the liquid.

2 Into a medium bowl, add the yogurt, lime juice, coriander, drained cucumber and onion, and Thai chili if using; stir to combine. Keep chilled until ready to eat.

Makes about 2 cups (500 mL)