Blend dates, sultanas, ginger, garlic, chilli, cardamom, lemon juice, cumin, onion, and yoghurt until smooth.
Place lamb cutlets in a dish with lime juice, garlic and ginger paste, and salt.
Stir double cream into the blended date mixture and pour over the lamb.
Cover and marinate in the fridge overnight, then bring to room temperature before cooking.
Preheat the oven to 220°C and heat the grill to high.
Skewer the cutlets and grill for one minute per side over a roasting tray.
Roast in the oven at 220°C for 7 to 8 minutes.
Drizzle with clarified butter, rest, and sprinkle with chaat masala and cardamom.
Blend mint, coriander, chilli paste, salts, masala, and lime juice, then fold in yoghurt for chutney.
Combine the diced vegetables and dress with lemon juice, oil, and coriander to make salad.
Serve the roasted lamb cutlets with the salad and green chutney.