Indian Lamb with Spiced Pumpkin Pickle

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Mix about two-thirds of the yogurt with the 1 tsp ground coriander, 1 tsp turmeric, lemon zest and half the chopped coriander. Coat the lamb cutlets in this, cover and refrigerate for at least 45 minutes.

2. Heat the sunflower oil in a large saucepan over medium heat. Add the mustard seeds and cook until they start to pop, about 1 minute.

3. Add the onions, ginger and green chilli and fry gently for 8 minutes until soft. Stir in the squash, remaining 1 tsp ground coriander and 2 tsp turmeric, then the sugar and cider vinegar.

4. Bring to a simmer and cook gently, partly covered, for 15 minutes until the squash is tender. Mix the cornflour with a splash of water, stir it in and simmer 2 minutes until thickened.

5. Spoon the pickle into a clean sterilised jar, filling one spare jar. Leave to cool, then keep covered in the fridge.

6. Heat the oven to 400°F (200°C). Heat a little oil in an ovenproof pan over high heat, shake off excess marinade and sear the cutlets 2 minutes per side.

7. Roast the cutlets for 8 to 10 minutes until the thickest part reaches at least 145°F (63°C), then rest them for 3 minutes.

8. Stir the lemon juice and remaining chopped coriander into the leftover yogurt. Serve the lamb with the yogurt, pickle and warmed naan bread.