Lamb Cutlets in Masala Curry with Cranberry and Pistachio Rice

Pre-heat the oven to 220C.

For the marinade, toast the coriander seeds and half of the cardamom pods in a dry frying pan until fragrant (2 minutes).

When toasted, grind and crush the spices with a pinch of salt into a powder.

Take half of the coriander and mint with a pinch of salt and finely chop. Crush the herbs until broken down.

Halve and juice the lemon. Reserve the correct amount of lemon juice.

In a bowl, mix together the spices, ground herbs, yoghurt, lemon juice and half of the turmeric, chilli and all of the garam masala.

Add the lamb chops to the marinade and stir to coat well. Leave to rest in the fridge, covered.

Peel and finely chop the onion.

Peel and finely chop the butternut squash.

Place the squash in a saucepan, cover with water and then bring to the boil. Cook until tender and easily pierced with a fork. (5-10min)

In another saucepan melt the butter, over medium heat.

Add half the onion and sautee until tender.

Add the half of the remaining turmeric, saffron, ground coriander and chilli.

Add the rice and water (80 ml per person with extra if needed as you cook) and boil until tender.

In a large frying pan, heat oil over high heat.

Add the marinded chops and cook on both sides for 2 mins.

In another deep frying pan, add the oil and heat over medium high heat.

Add the cumin seeds, mustard seeds and onion. Add the curry leaves and cook until fragrant.

Stir through the coconut milk and remaining turmeric.

Drain the pumpkin and stir through the sauce.

When the sauce has slightly thickened, lower the heat to keep warm.

Transfer the lamb to the oven until cooked through (5mins).

Scatter the cranberries, mint and coriander through the rice and stir.

Distribute the rice and curry among serving bowls.

Remove the lamb from the oven when slightly pink in the middle and serve atop the curry.