Name: Indian lamb with spiced pumpkin pickle
Prep time: 45 min
Cook time: 40 min
Total time: 2 h 25 min
Yield: Serves 4, plus a spare jar of pickle
Cuisine: Indian
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

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

For the pickle

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

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.