Trim the sinew and the fat from the lamb.
Finely chop the onion and place it in a bowl.
Lightly toast the coriander seeds in a non-stick pan, this takes only a few seconds, and grind the seeds, or crush them with the back of a knife or pound them in a pestle and mortar. Add them to the bowl with the yoghurt and turmeric.
Mix the ingredients together and add the straps into the mix and massage with your hands or a spoon.
Cover and refrigerate for three or four hours, preferably overnight.
With a bit of olive oil on a non-stick pan or on a barbeque cook the straps 2 - 3 minutes on each side and let them rest.
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