Step 1Combine yoghurt and curry paste in a shallow glass or ceramic dish. Add lamb cutlets and turn to coat. Cover and set aside in fridge to marinate for at least 30 minutes.

Step 2Blitz cauliflower in processor, in batches, until coarse crumbs.

Step 3Preheat chargrill pan or barbecue hotplate over high heat. Cook lamb for 2 minutes each side. Transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes.

Step 4Meanwhile, heat oil in a large deep non-stick frying pan or wok over medium-high heat. Sauté the onion for 3 minutes. Add the garlic, ginger, mustard seeds and turmeric; cook, stirring, for 1 minute, or until fragrant. Add the cauliflower ‘rice’, broccoli and capsicum and cook, stirring, for 3 minutes, or until just tender. Stir through the coriander.