Indian lamb with spiced pumpkin pickle

• lamb cutlets↗8
• tub natural yogurt150ml ml
• ground coriander↗1 tsp
• turmeric↗1 tsp
• small bunch coriander

  chopped

• juice and zest 1 lemon
• naan bread↗

  to serve

• chunk squash↗750g g

  peeled and chopped into 2cm pieces

• sunflower oil↗1 tbsp
• onions↗2

  chopped

• thumb-size piece ginger

  chopped

• green chilli↗1

  halved

• black or brown mustard seeds2 tsp
• ground coriander↗1 tsp
• turmeric↗2 tsp
• cornflour↗2 tbsp
• caster sugar↗250g
• cider vinegar↗250ml

Step-by-step instructions

1. 1

   To make the pickle, cook the squash in boiling water for 6-10 mins until just tender but not falling apart. Drain gently.

2. 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.

3. 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.

4. 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.