Spicy Braised Cauliflower with Lamb Cutlets and Herb Chutney

Heat 3 tablespoons of oil in a sauté pan. Add the cauliflower and cook until well browned in patches then take out and set aside. Reduce the heat and add the remaining 1 tablespoon of oil. Tip in the mustard and cumin seeds, cover and cook until they pop. Add the garlic, turmeric, chilli, tomatoes, water and the salt and cook for 1 minute. Add the cauliflower and toss together. Cover and cook over a medium low heat until just tender, about 8-10 minutes, stirring once. Stir through the flat leaf parsley.

Herb Chutney: Put the herbs, chillis, garlic, cashews, cumin and the sugar in a food processor and blend to a paste. Tip into a bowl and add the lemon juice and yoghurt and season to taste.

Season the lamb cutlets with salt and freshly ground pepper. Heat a sauté pan with a little oil and cook the cutlets for 2 minutes each side or until medium rare.

To serve: Divide the cauliflower between serving plates and top with the cutlets and a spoonful of the chutney.