When you’re short on time but want something that feels a little fancy, this Indian style traybake is a lifesaver.
Tiny cubes of butternut squash – small enough to roast quickly – go golden and crispy in the oven with some hearty chickpeas. Spiced lamb chops and cherry tomatoes are layered on top, and their juices marry together to create a lovely mellow sauce. To finish, I love a generous dollop of lime pickle yoghurt that melts so satisfyingly over everything on your plate.
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
- 1 (about 550g in total) squash, cut into 0.5–1cm cubes
- 4 tbsp olive oil
- 1 x 400g tin of chickpeas, drained and rinsed
- 300g cherry tomatoes, halved
- 2½ tsp garam masala
- 4 cloves of garlic, peeled and crushed
- ½ tsp ground cumin
- ¼ tsp ground fenugreek
- 8 (about 700g in total) lamb chops
- 300g Greek yoghurt – I use 10% fat
- 2 tbsp lime pickle
- A handful of roughly chopped coriander leaves
- salt and pepper
Method
- Preheat the oven to 220ºC/200ºC fan/gas 7. Chuck the squash into a 30x40cm roasting tin and add 1 tablespoon of the olive oil and a good pinch of salt and pepper. Toss together and roast for 10 minutes to start softening the squash.
- Put the chickpeas, cherry tomatoes, 1 tablespoon of olive oil, 1 teaspoon of garam masala and a good pinch of salt and pepper into a mixing bowl and toss together. Add to the tray with the squash. Mix well and return to the oven for 10 minutes.
- Meanwhile, put the remaining 2 tablespoons of oil into a large mixing bowl. Add the garlic, the remaining 1½ teaspoons of garam masala, the cumin, fenugreek and a good pinch of salt and pepper. Mix well, then chuck in the lamb chops and mix together.
- Arrange the chops on top of the squash in the roasting tin and roast in the oven for 8 to 10 minutes or until the lamb is cooked on the outside but still pink in the middle.
- While the lamb cooks, mix the yoghurt with the lime pickle and a good pinch of salt and pepper.
- Scatter the coriander over the lamb, chickpeas and veg and divide between four serving plates. Serve immediately with big dollops of yoghurt on the side.
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