Indian recipe for 4, plus a spare jar of pickle people, takes only 40 mins; recipe has lamb cutlet, natural yogurt, coriander, turmeric, coriander, lemon, naan bread, squash, sunflower oil, onion, ginger, green chilli, mustard seed, coriander, turmeric, cornflour, caster sugar and cider vinegar.
Indian lamb with spiced pumpkin pickle
Course: Indian
Servings
4, plus a spare jar of pickle
servings
Prep time
45 mins
Ingredients
- Coriander: 1 tsp ground coriander
- Turmeric: 1 tsp turmeric
- Onion: 2 onions, chopped
- Natural Yogurt: 150ml tub natural yogurt
- Lemon: juice and zest 1 lemon
- Cider Vinegar: 250ml cider vinegar
- Sunflower Oil: 1 tbsp sunflower oil
- Naan Bread: naan bread, to serve
- Ginger: thumb-size piece ginger, chopped
- Caster Sugar: 250g caster sugar
- Cornflour: 2 tbsp cornflour
- Mustard Seed: 2 tsp black or brown mustard seeds
- Lamb Cutlet: 8 lamb cutlets
- Green Chilli: 1 green chilli, halved
- Squash: 750g chunk squash, peeled and chopped into 2cm pieces
Directions
- 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.
