Indian Lamb With Spiced Pumpkin Pickle Recipes

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INDIAN LAMB WITH SPICED PUMPKIN PICKLE



Indian lamb with spiced pumpkin pickle image

A spicy new way to serve up lamb, with a pickle that makes a delicious accompaniment to Indian dishes

Provided by James Martin

Categories     Dinner, Main course

Time 2h25m

Yield Serves 4, plus a spare jar of pickle

Number Of Ingredients 18

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

Steps:

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

Nutrition Facts : Calories 590 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 0.3 milligram of sodium

INDIAN-SPICED PUMPKIN



Indian-Spiced Pumpkin image

Give sweet, roasted pumpkin an extra kick of flavor with fennel and cumin seeds, red-pepper flakes, and maple syrup.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

1/2 Roasted Pumpkin
1 tablespoon extra-virgin olive oil
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1/4 teaspoon hot red-pepper flakes
2 tablespoons maple syrup
1 tablespoon unsalted butter

Steps:

  • Scrape out flesh from roasted pumpkin.
  • In a skillet over medium heat, warm olive oil. Add fennel, cumin, and red-pepper flakes. Cook until fragrant, about 1 minute. Add pumpkin and maple syrup. Cook for 1 minute, mashing to combine. Add butter and stir. Serve immediately.

Nutrition Facts : Calories 122 g, Cholesterol 8 g, Fat 2 g, Fiber 2 g, Protein 2 g, Sodium 4 g

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