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Indian lamb with spiced pumpkin pickle

Indian lamb with spiced pumpkin pickle

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
low insalt0.3g


  • 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


  • 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.

Goes well with

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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