April 13, 2012 - 13:55 BST hellomagazine.com Cauliflower and lamb get the spicy treatment from Simon Rimmer in this Indian-inspired recipe GALLERY Dish type: MainIngredients For the pancakes 1 head cauliflower, cut into small florets - blanched 4 salted anchovies, finely chopped 8 beaten One Good Eggs 100g dry breadcrumbs 50-75g plain flour 75g grated pecorino Tablespoon curry powder 100g ricotta 800g cubed lamb loin (large cubes) 100ml natural yoghurt Juice 1 lime 2 cloves crushed garlic 25mm piece ginger, finely chopped 15g ground coriander 5g ground cumin 5g ground garam masala 5g paprika Salt Juice 1 lemon mixed with 100g butter Serve with cucumber raita and coriander blended with vinegar Method 1. Pancakes – fry the cauliflower and anchovies over med heat for 2-3 mins until soft, stir regularly. Put in a bowl 2. Add all the other ingredients, stir, but don’t worry about cauliflower lumpy bits, they’re supposed to be there 3. Drop spoonfuls of the mix into a fry pan with hot oil, cook 3 mins each side 4. Combine the marinade ingredients, coat the lamb well, thread onto wooden skewers and cover and chill for at least 2 hours 5. After they’ve marinated place on medium heat on BBQ, baste with the butter and lemon, turn when golden.