Indian lamb with spiced pumpkin pickle

Indian lamb with spiced pumpkin pickle

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(3 ratings)

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Cooking time

Prep: 45 mins Cook: 40 mins Plus marinating

Skill level

Easy

Servings

Serves 4, plus a spare jar of pickle

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
590
protein
28g
carbs
50g
fat
32g
saturates
16g
fibre
2g
sugar
42g
salt
0.3g

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

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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Method

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

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jeanmchale's picture
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I love this pickle recipe, just made it because i had some leftover ingredients,now I'm looking for things to serve it with. I may try putting in jars for xmas, might be nice with leftover xmas roasts!

karenjohnson23's picture
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i mean vegetarian!

karenjohnson23's picture
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made the pickle and served it in a jar as shown in picture. excellent. formed part of an indian dinner and useful vegartarian choice.

spongemaker1's picture
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I made the pickle with fresh pumpkin out of my garden, it looked a bit unpromising when I stirred in the cornflour & sugar but it turned out wonderful in the end. A really cheap alternative to mango chutney, looks & tastes superb. I didn't try the lamb recipe as we don't eat it but I might try it with chicken breast.

spongemaker1's picture
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I made the pickle with fresh pumpkin out of my garden, it looked a bit unpromising when I stirred in the cornflour & sugar but it turned out wonderful in the end. A really cheap alternative to mango chutney, looks & tastes superb. I didn't try the lamb recipe as we don't eat it but I might try it with chicken breast.

roskamr's picture

The pickle is really fantastic and goes so wonderfully with the lamb. I will make this more than once!

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