Indian Lamb With Spiced Pumpkin Pickle | Constant Cookbook

Name: Indian Lamb With Spiced Pumpkin Pickle | Constant Cookbook
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; 2 tsp turmeric; 2 tbsp cornflour; 250g caster sugar; 250ml cider vinegar; To make the pickle, cook the squash in boiling water for 6-10 mins until just tender but not falling apart. Drain gently.; 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.; Calories: 590 calories; Fat Content: 32 grams fat; Saturated Fat Content: 16 grams saturated fat; Carbohydrate Content: 50 grams carbohydrates; Sugar Content: 42 grams sugar; Fiber Content: 2 grams fiber; Protein Content: 28 grams protein; Sodium Content: 0.3 milligram of sodium

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This flavorful recipe combines tender lamb cutlets marinated in a fragrant blend of yogurt, ground coriander, turmeric, and fresh herbs. Served alongside a tang

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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
2 tsp turmeric
2 tbsp cornflour
250g caster sugar
250ml cider vinegar
To make the pickle, cook the squash in boiling water for 6-10 mins until just tender but not falling apart. Drain gently.
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.
Calories: 590 calories
Fat Content: 32 grams fat
Saturated Fat Content: 16 grams saturated fat
Carbohydrate Content: 50 grams carbohydrates
Sugar Content: 42 grams sugar
Fiber Content: 2 grams fiber
Protein Content: 28 grams protein
Sodium Content: 0.3 milligram of sodium