Turmeric cauliflower rice with grilled lamb cutlets

1 In a shallow glass or ceramic dish, combine the yoghurt and curry paste. Add the lamb and turn to coat. Cover and marinate in the fridge for at least 30 min.

2 Blitz the cauliflower in a processor, in batches, until it’s reduced to coarse crumbs.

3 Heat a griddle pan or grill over a high heat, then cook the lamb for 3–4 min on each side. Transfer to a plate, cover loosely with foil and set aside to rest for 5 min.

4 Meanwhile, heat the oil in a large deep non-stick frying pan over a medium-high heat. Sauté the onion for 3 min. Add the garlic, ginger, mustard seeds and turmeric, then cook, stirring, for 1 min or until fragrant. Add the cauliflower ‘rice’, broccoli and capsicum with 3 tablespoons water. Cook, stirring, for 3 min or until just tender. Stir through the coriander. Serve the cutlets with the cauliflower ‘rice’, garnished with extra coriander.