Step 1

Score lamb at 2cm intervals. Combine yoghurt, ground coriander, 1 tsp cumin, 1 tsp turmeric and 1 garlic clove in a glass dish. Add lamb. Turn to coat, rubbing into scores. Cover. Place in fridge for 4 hours to marinate.

Step 2

Preheat oven to 160C/140C fan forced. Transfer lamb to a roasting pan. Add water to pan. Cover lamb with baking paper. Cover pan with foil. Roast for 5 hours, removing foil and paper for last 30 minutes of cooking, or until lamb is tender. Set aside to rest for 10 minutes.

Step 3

Meanwhile, process cauliflower in batches in a food processor until coarsely chopped. Heat oil in a wok over high heat. Stir-fry onion for 2-3 minutes or until golden. Stir-fry mustard, curry leaves and remaining cumin, turmeric and garlic for 30 seconds. Stir-fry cauliflower for 3-4 minutes or until tender. Stir-fry beans until combined. Stir in herbs and juice to taste.

Step 4

Serve with lamb and fried leaves, if using.