Easy mango chutney naan breads
The perfect accompaniment to a veggie curry
Indian lamb with spiced pumpkin pickle
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 4, plus a spare jar of pickle
Skip to ingredients
- 8 lamb cutlets
- 150ml tub natural yogurt
- 1 tsp ground coriander
- 1 tsp turmeric
- small bunch corianderchopped
- juice and zest 1 lemon
- naan breadto serve
For the pickle
- 750g chunk squashpeeled and chopped into 2cm pieces
- 1 tbsp sunflower oil
- 2 onionschopped
- thumb-size piece gingerchopped
- 1 green chillihalved
- 2 tsp black or brown mustard seeds
- 1 tsp ground coriander
- 2 tsp turmeric
- 2 tbsp cornflour
- 250g caster sugar
- 250ml cider vinegar
Nutrition: per serving
- kcal590
- fat32g
- saturates16g
- carbs50g
- sugars42g
- fibre2g
- protein28g
- salt0.3glow
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.
