INDIAN LAMB WITH SPICED PUMPKIN PICKLE

Indian lamb with spiced pumpkin pickle image

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

Provided by James Martin

Time 2h25m

Yield Serves 4, plus a spare jar of pickle

Number Of Ingredients 18

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
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

Steps:

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.

Nutrition Facts : Calories 590 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 0.3 milligram of sodium