Ingredients

8 lamb cutlets or 2 rumps of lamb or 2 lamb loins

150ml tub whole milk yogurt

Thumb sized piece of ginger, grated

2 cloves of garlic, finely chopped

1 tbsp tomato puree

1 tsp ground coriander

1 tsp turmeric

1 tsp fennel seeds, lightly crushed

½ tsp crushed chillies

small bunch coriander, chopped

Juice of ½ lime

For the pickle

750g / 1lb 10oz chunk squash, peeled and chopped into 2cm pieces

1 tbsp sunflower oil

2 onions, chopped

thumb-size piece ginger, chopped

1 green chilli, halved and chopped

2 tsp black or brown mustard seeds

1 tsp ground coriander

2 tsp turmeric

2 tbsp cornflour

250g / 9oz caster sugar

250ml / 9fl oz 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.

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 all but 2 tbsp of the vinegar and then the sugar.  Mix the cornflour with the remaining 2 tbsp of vinegar and add to the pickle mixture. 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 marinade ingredients (except the coriander) and season with ½ tsp black pepper and ½ tsp salt.  If using rumps slash the lamb several times, then massage the marinade all over the meat or cutlets and marinate for 1 hr or up to 1 day.

Griddle or pan-fry the cutlets for 1-2 mins on each side until cooked to your liking, if you are using rumps they will need to be roasted in a preheated oven 190C / Fan 170C / Gas 5 for 40 minutes, then sliced.  Serve the lamb sprinkled with the coriander, the pumpkin pickle and Bombay potatoes

Bombay Potatoes 

Serves 4-6 as a side dish

900g/2 lb waxy potatoes

2 tbsp sunflower oil

½ tsp ground cumin

½ tsp ground coriander

1 clove garlic chopped

1 tsp turmeric

juice of half a lemon

1 tbsp tomato puree

150ml/ ¼ pt vegetable stock

250g/9oz spinach

3 tomatoes skinned and chopped

1 tbsp garam masala

1 tsp mustard seeds

salt and pepper

Preheat the oven to 210C / Fan 190F / Gas 7.  Cut the potatoes into 2.5cm / 1-inch pieces and place in a pan with the oil, season and roast for 20 minutes until lightly golden.

Remove from the oven a place on the hob over a medium heat and add cumin, coriander, garlic and turmeric, stir to make sure that the potatoes are well coated.  Stir in the lemon juice, tomato puree, seasoning and stock.  Continue to cook until potatoes are tender.

Cook the spinach by putting in a sieve then pouring a kettle of boiling water over to cook.  Refresh with cold water then squeeze out excess fluid and roughly chop.  Add to the potatoes along with the chopped tomatoes, sprinkle over garam masala and mustard seeds, taste again for balance of flavours then serve.

When the potatoes are tender, add it to the pan with the tomatoes.  Stir gently and heat through.  Finally, add the garam masala and mustard seeds and serve. 

To get ahead; The completed dish can be made a day ahead