Cook these spicy lamb cutlets for a speedy but impressive dinner party dish.
4 tbsp vegetable oil
½ onion, finely chopped
1 garlic clove, finely chopped
¼ tsp fenugreek seeds
1 tsp dried chilli flakes
1 tsp black onion seeds
700g/1lb 9oz butternut squash, peeled, cut into 1cm/½in cubes
1½ tsp salt
1 tsp ground coriander
½ tsp ground turmeric
3-5 tbsp sugar
1 tbsp mango chutney
1 lime, juice only
1 tsp ground cumin
1 tsp garam masala
12 lamb cutlets
Heat half of the oil in a lidded frying pan over a medium heat. Add the onion and garlic and fry for one minute.
Add the fenugreek seeds, dried chilli flakes and black onion seeds and cook until the seeds pop. (CAUTION: Keep the your eyes and face well away from the pan because the seeds might pop out of the pan.)
Add the butternut squash and stir-fry for 3-4 minutes, or until softened and golden-brown.
Add the salt, ground coriander and ground turmeric, then reduce the heat, cover the pan with the lid and cook gently for 8-10 minutes, or until the butternut squash has started to break down. Add the sugar, to taste.
Stir in the mango chutney and lime juice until well combined.
Mix the remaining two tablespoons of oil, the ground cumin and garam masala in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
Rub the lamb cutlets all over with the spiced oil.
Heat a frying pan until hot and fry the lamb cutlets for 2-3 minutes on each side (for medium), or until cooked to your liking. Remove the lamb cutlets from the pan and set aside to rest for two minutes.
To serve, spoon the squash pickle into the centre of four serving plates and top each portion with one lamb cutlet.
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James Martin presents with help from chefs Paul Ainsworth and Florence Knight.