Indian lamb with spiced pumpkin pickle

Indian lamb with spiced pumpkin pickle

  • Rating: 5 out of 5.3 ratings
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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
HighlightNutrientUnit
kcal590
fat32g
saturates16g
carbs50g
sugars42g
fibre2g
protein28g
low insalt0.3g
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Ingredients

For the pickle

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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.3 ratings
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