In a medium bowl, combine 2 tbsp of
yogurt with the tandoori paste. Add lamb,
mixing to coat all the pieces. Make raita
with the remaining yogurt, 1 tbsp of the
chopped coriander and some seasoning,
then set aside. For the slaw, mix together
all of the vegetables and the remaining
coriander in a large bowl, then stir in the
lime juice, oil and mustard seeds.
Heat the grill to high. Divide the lamb
between 4 skewers, grill for 3-4 mins
each side, until lightly charred and
cooked through. Serve with the slaw,
raita and warmed chapatis.