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

For the pickle

• 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

Method

• STEP 1 To make the pickle, cook the squash in boiling water for 6-10 mins until just tender but not falling apart. Drain gently.
• STEP 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.
• STEP 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.
• STEP 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 spoonful’s of pickle and naan.