Indian lamb with spiced pumpkin pickle
Forget going out to eat or ordering takeout every time you crave Indian food. Try making Indian lamb with spiced pumpkin pickle at home. This beverage has 1498 calories, 50g of protein, and 94g of fat per serving. This recipe serves 4 and costs $3.24 per serving. This recipe from BBC Good Food has 21 fans. Head to the store and pick up sugar, cider vinegar, natural yogurt, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is spectacular. Similar recipes include Lemon Pickle | Nimboo Kan Achar | Elumichai Oorugai | Nimmakayan Uragaya - Easy Indian Pickle s, Indian Spiced Lamb Wraps, and Indian spiced barbecued lamb.
Servings: 4
Preparation duration: 45 minutes
Cooking duration: 40 minutes
Ingredients:
2 tsp black or brown mustard seeds
250ml cider vinegar
small bunch coriander, chopped
2 tbsp cornflour
thumb-size piece ginger, chopped
1 green chilli, halved
1 tsp ground coriander
juice and zest 1 lemon
8 lamb cutlets
naan bread, to serve
150ml tub natural yogurt
2 onions, chopped
750g chunk squash, peeled and chopped into 2cm pieces
250g caster sugar
1 tbsp sunflower oil
2 tsp turmeric
Equipment:
frying pan
griddle
Cooking instruction summary:
To make the pickle, cook the squashin boiling water for 6-10 mins until justtender but not falling apart. Drain gently.Heat the oil in a pan and fry the onions,ginger and chilli for 10-12 mins untilsoft. Add the mustard seeds, groundcoriander and turmeric for 1 min. Stirin the cornflour, then the sugar, thengradually stir in the vinegar. Simmer for6-8 mins until thickened. Gently stirin the squash until just hot, then dividebetween 2 hot, sterilised jars and cover.Cool completely. The pickle can be eatenstraight away or left in the fridge,unopened, for up to 1 month.Put the lamb into a dish. Mix togetherthe yogurt, ground coriander, turmeric,nearly all the chopped coriander, thelemon zest and juice and marinate for1 hr or up to 1 day.Griddle or pan-fry the lamb for 1-2 minson each side until cooked to your liking,then scatter over the remaining corianderand eat with spoonfuls of pickle and naan.
Step by step:
1. To make the pickle, cook the squashin boiling water for 6-10 mins until justtender but not falling apart.
2. Drain gently.
3. Heat the oil in a pan and fry the onions,ginger and chilli for 10-12 mins untilsoft.
4. Add the mustard seeds, groundcoriander and turmeric for 1 min. Stirin the cornflour, then the sugar, thengradually stir in the vinegar. Simmer for6-8 mins until thickened. Gently stirin the squash until just hot, then dividebetween 2 hot, sterilised jars and cover.Cool completely. The pickle can be eatenstraight away or left in the fridge,unopened, for up to 1 month.
5. Put the lamb into a dish.
6. Mix togetherthe yogurt, ground coriander, turmeric,nearly all the chopped coriander, thelemon zest and juice and marinate for1 hr or up to 1 day.Griddle or pan-fry the lamb for 1-2 minson each side until cooked to your liking,then scatter over the remaining corianderand eat with spoonfuls of pickle and naan.
Nutrition Information:
