Late-summer lamb, tomato and tamarind stew
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 600g lamb leg steaks, fat trimmed and cut into bite-sized pieces
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp dried chilli flakes
- 1 tsp ground turmeric
- 2 tbsp tamarind paste
- 1 tbsp runny honey
- 2 tbsp tomato purée
- 400g vine tomatoes (really ripe), chopped
- 400ml chicken stock
- a handful flat-leaf parsley, chopped
- a handful mint, chopped
- puffy flatbreads, to serve
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put all the ingredients, except the parsley and mint, in a large, heavy lidded casserole. Season and stir well, then put a double sheet of foil under the lid and close it tightly, scrunching the foil around the lid to seal.
- STEP 2
Bake for 1 hour 30 minutes, then stir in the parsley and mint, and serve with flatbreads.