Don’t make a mistake and buy minted peas – that's for lazy logs (they taste medicinal for a start). Start with baby peas, which are snap-frozen on the field and retain most of their nutrients (surprisingly more than peas sold as 'fresh peas') and use fresh mint. The result is far superior and way better than peas with mint 'flavouring'.
1 cup plain unsweetened yoghurt
1 fresh hot red chilli, halved, deseeded and finely chopped
2 medium onions, peeled and sliced
2 Tbsp butter
1 Tbsp finely grated peeled ginger
½ tsp ground cumin
1 large (size 7) free-range egg
700g (about 1½ lbs) thinly cut lamb cutlets
1 cup panko crumbs
400g (14 oz) frozen baby peas
¼ cup small mint leaves
1 Line a sieve with a piece of muslin or paper towels, set it over a bowl and pour in yoghurt. Drain for 2–3 hours, until thick. Beat chilli into yoghurt (reserve a few dots of it for the garnish if you like).
2 Put onions and butter in a medium-sized frying pan (skillet) over medium heat and cook gently for about 30 minutes, stirring often, until a rich golden brown. Lower heat after 10 minutes or so, once sizzling along nicely. Stir in ginger and cumin and turn off heat.
3 To prepare cutlets, break egg into a shallow dish and beat with a few pinches of salt. Add cutlets, turn them to coat in beaten egg, and leave for 10 minutes. Drain cutlets, then coat in panko crumbs. Set aside on a plate.
4 Put peas in a sieve, rinse off ice crystals, then plunge them into a saucepan of boiling salted water. Return to the boil and cook for 3–5 minutes, until tender. Drain and refresh with cold water. Shake off excess water, then transfer to a liquidiser or food processor and blitz with chopped mint, ¼ of a teaspoon of salt and 1–2 tablespoons of water, or just enough water to enable everything to whizz to a purée.
5 Fry cutlets in two batches in a little hot olive oil in a large frying pan (skillet) over medium heat until golden. Transfer to a rack as they are cooked (they’ll go soggy if they sit on a plate for too long). Reheat pea purée if necessary. Spoon pea purée onto warmed plates, top with blobs of chilli yoghurt and golden onions, then arrange cutlets on top. Serve immediately.