Indian Lamb With Spiced Pumpkin Pickle
This flavorful recipe combines tender lamb cutlets marinated in a fragrant blend of yogurt, ground coriander, turmeric, and fresh herbs. Served alongside a tangy and vibrant squash pickle, this dish is perfect for a special meal or gathering. The succulent lamb pairs beautifully with the zesty and spicy notes of the pickle, creating a symphony of flavors that will delight your taste buds. Enjoy this dish with warm naan bread for a satisfying and memorable dining experience.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
40M
Prep Time
PT45M
Yield
Serves 4, plus a spare jar of pickle
Nutrition
- Calories: 590 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 42 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 28 grams protein
- Sodium Content: 0.3 milligram of sodium
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