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