I love coriander me, that and mint are probably my favourite herbs.
The marinade was made of ground cumin, paprika, ground ginger, ground coriander, cayenne pepper, turmeric, black pepper, salt, crushed garlic and olive oil.
I agree about the yogurt but the lamb wasn’t actually that spicy, but the minted green veg did give the heat that was there a bit of balance. Would definitely go spicier next time, my favourite thing about some Indian food is the use of yogurt with spice and citrus. Links into my love for Greek/Turkish/Lebanese food.