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Combine the curry paste and yoghurt in a large glass or ceramic dish. Add the lamb and stir to coat. Cover and place in the fridge for 20 minutes to marinate.
Thread the lamb and capsicum pieces alternately onto 12 pre-soaked skewers. Heat a chargrill pan or barbecue grill over medium-high heat. Cook the skewers for 1-2 minutes each side, until lightly charred and lamb is just cooked.
Meanwhile, for the chutney, combine the coriander leaves and root, mint, chilli, onion, lime juice, oil and sugar in a bowl. Season.
Serve the skewers with the cauliflower rice and coriander and mint chutney.