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Indian lamb with spiced pumpkin pickle

Indian lamb with spiced pumpkin pickle

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(3 ratings)

Prep: 45 mins Cook: 40 mins Plus marinating

Easy

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: per serving

  • kcal590
  • fat32g
  • saturates16g
  • carbs50g
  • sugars42g
  • fibre2g
  • protein28g
  • salt0.3g
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Ingredients

  • 8 lamb cutlets
  • 150ml tub natural yogurt
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • small bunch coriander, chopped
  • juice and zest 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • naan bread, to serve

For the pickle

  • 750g chunk squash, peeled and chopped into 2cm pieces
  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onions, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • thumb-size piece ginger, chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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

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.

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Comments (6)

jeanmchale's picture
5

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
5

i mean vegetarian!

karenjohnson23's picture
5

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
5

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
5

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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