Ingredients
800g lamb rump steak
1 tablespoon Madras or rogan josh curry paste
1 small cauliflower, cut into florets
125g cream cheese, chopped
Method
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Preheat a barbecue or chargrill pan over medium-high heat. Cut the lamb into thick portions, trimming off excess fat. Place onto double skewers.
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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.
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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.