Name: Indian lamb with spiced pumpkin pickle
Prep time: 45 min
Cook time: 40 min
Total time: 2 h 25 min
Yield: Serves 4, plus a spare jar of pickle
Cuisine: Indian
Ingredients: 8 lamb cutlets; 150ml tub natural yogurt; 1 tsp ground coriander; 1 tsp turmeric; small bunch coriander chopped; juice and zest 1 lemon; naan bread to serve; 750g chunk squash peeled and chopped into 2cm pieces; 1 tbsp sunflower oil; 2 onions chopped; thumb-size piece ginger chopped; 1 green chilli halved; 2 tsp black or brown mustard seeds; 1 tsp ground coriander; 2 tsp turmeric; 2 tbsp cornflour; 250g caster sugar; 250ml cider vinegar

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Indian lamb with spiced pumpkin pickle

Indian lamb with spiced pumpkin pickle

James Martin

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Serves 4, plus a spare jar of pickle

Easy

Prep: 45 mins

Cook: 40 mins

Plus marinating

A star rating of 5 out of 5.3 ratingsRate

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A spicy new way to serve up lamb, with a pickle that makes a delicious accompaniment to Indian dishes

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Easy mango chutney naan breads

A star rating of 4.6 out of 5.46 ratings

Ingredients

Nutrition

Units:

MetricUS

8 lamb cutlets
150ml tub natural yogurt
1 tsp ground coriander
1 tsp turmeric
small bunch coriander

chopped
juice and zest 1 lemon
naan bread

to serve

For the pickle

750g chunk squash

peeled and chopped into 2cm pieces
1 tbsp sunflower oil
2 onions

chopped
thumb-size piece ginger

chopped
1 green chilli

halved
2 tsp black or brown mustard seeds
1 tsp ground coriander
2 tsp turmeric
2 tbsp cornflour
250g caster sugar
250ml cider vinegar

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Nutrition: per serving

kcal590
fat32g
saturates16g
carbs50g
sugars42g
fibre2g
protein28g
salt0.3g

low

Method

step 1

To make the pickle, cook the squash in boiling water for 6-10 mins until just tender but not falling apart. Drain gently.
step 2

Heat the oil in a pan and fry the onions, ginger and chilli for 10-12 mins until soft. Add the mustard seeds, ground coriander and turmeric for 1 min. Stir in the cornflour, then the sugar, then gradually stir in the vinegar. Simmer for 6-8 mins until thickened. Gently stir in the squash until just hot, then divide between 2 hot, sterilised jars and cover. Cool completely. The pickle can be eaten straight away or left in the fridge, unopened, for up to 1 month.
step 3

Put the lamb into a dish. Mix together the yogurt, ground coriander, turmeric, nearly all the chopped coriander, the lemon zest and juice and marinate for 1 hr or up to 1 day.
step 4

Griddle or pan-fry the lamb for 1-2 mins on each side until cooked to your liking, then scatter over the remaining coriander and eat with spoonfuls of pickle and naan.

Recipe from Good Food magazine, October 2010

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A star rating of 5 out of 5.3 ratings

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