We love lamb backstrap for its tender, rich flavour and its quick-cook credentials. It means you can have this protein-powered dinner on the table in 30 minutes. Just add turmeric-hued rice packed with veg for an appropriately fragrant sidekick. And, in our opinion, you shouldn't skip the yoghurt to serve – its tang brings the balance.
Place 20ml (1 tablespoon) yoghurt, rogan josh curry paste and ¼ teaspoon salt flakes in a bowl and stir to combine. Coat lamb in marinade and set aside.
Peel and slice onion into thin half-moons. Chop cauliflower into florets. Grate ginger.
Heat ½ the olive oil in a saucepan over medium heat. Add onion with ¼ teaspoon salt flakes and cook, stirring occasionally, for 4–5 minutes or until caramelised. Add cauliflower, ginger and turmeric and cook, stirring, for 30 seconds or until fragrant.
Crumble stock cube into saucepan. Add rice, currants and 310ml (1¼ cups) water. Bring to the boil, cover with a lid and reduce heat to low. Cook for 17–20 minutes or until rice is tender and cooked through. Add spinach, cover with a lid, and set aside for 5 minutes.
When rice has 8–10 minutes cooking time left, heat remaining oil in a frypan over medium-high heat. Add lamb and cook for 4 minutes each side for medium-rare or until cooked to your liking. Remove from pan, wrap in aluminium foil and rest for 5 minutes.
Season pilau and lamb with salt. Slice lamb. Divide pilau between bowls and top with lamb, remaining yoghurt and cashews.