Heat a frying pan over a medium heat and dry-fry the seeds, cinnamon and cloves for 1 minute until fragrant. Cool. Grind to a powder in a spice blender or mortar and pestle. Add the garlic, ginger and chilli powder and grind to a paste. Transfer to a bowl and combine with the yoghurt.
Place the cutlets in a non-metal dish and pour the yoghurt masala over. Stir to coat the lamb well.
Cover and leave to marinate for 2 hours at room temperature or up to 24 hours in the refrigerator.
Heat the grill or barbecue to very hot then cook the cutlets for 2 minutes each side until browned.