Indian Lamb With Spiced Pumpkin Pickle Food

INDIAN LAMB WITH SPICED PUMPKIN PICKLE

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.

LAMB IN INDIAN SPICES AND YOGHURT

Steps:

• Heat the oil in a wok over medium heat, add the onion and cook, stirring for 5 minutes or until it has softened.
• Add the garlic and ginger and cook for 2 minutes more.
• Stir in the yoghurt and all the spices.
• Add the canned tomatoes, a teaspoon of salt, then cook for 5 minutes more.
• Add the lamb and stir until it is coated.
• Cover and cook on a low heat for 1 1/2-1 3/4 hours or until the lamb is tender, stirring occasionally.
• Add a little water if the lamb begins to stick.
• Meanwhile, toast the almonds in a dry frying pan, shaking gently until golden-about 3-4 minutes.
• When the lamb is tender, add the garam masala to the curry and mix through.
• Sprinkle with the slivered almonds and chopped cilantro, then serve.

SPICED PICKLED PUMPKIN

Steps:

• Place pumpkin in a kettle.
• In another pot, add vinegar to sugar and heat to the boiling point.
• Tie the spices in cheesecloth and add to vinegar/sugar mixture.
• Boil 5 minutes; pour over pumpkin cubes.
• Cook the pumpkin in the syrup until just tender.
• Place in sterilized jars and seal at once.