800g lamb rump steak
1 tablespoon Madras or rogan josh curry paste
1 small cauliflower, cut into florets
125g cream cheese, chopped
Preheat a barbecue or chargrill pan over medium-high heat. Cut the lamb into thick portions, trimming off excess fat. Place onto double skewers.
Combine the curry paste with 1 tablespoon oil and brush over the skewers. Chargrill the skewers for 6-8 min on each side, or until cooked through.
Meanwhile, cook cauliflower florets until tender, drain and place into the bowl of food processor and blend until finely chopped. Add cream cheese and blend for a further 30 sec. Season with salt and pepper to taste. Serve skewers with cauliflower and steamed seasonal vegetables. Serve with mint chutney or sauce if desired.