Step 1

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.

Step 2

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.

Step 3

Meanwhile, for the chutney, combine the coriander leaves and root, mint, chilli, onion, lime juice, oil and sugar in a bowl. Season.

Step 4

Serve the skewers with the cauliflower rice and coriander and mint chutney.