Sign in  BBC navigation   Lamb cutlets with butternut squash
pickle  Cook these spicy lamb cutlets for a speedy but
impressive dinner party dish.   Preparation method    1. Heat
half of the oil in a lidded frying pan over a medium heat. Add
the onion and garlic and fry for one minute.    2. 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.)    3. Add the butternut squash and stir-fry for 3-4
minutes, or until softened and golden-brown.    4. 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.    5. Stir in the mango chutney and lime juice
until well combined.    6. Mix the remaining two tablespoons of
oil, the ground cumin and garam masala in a bowl until well
combined. Season, to taste, with salt