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Late-summer lamb, tomato and tamarind stew

Name: Late-summer lamb, tomato and tamarind stew
Total time: 1 h 45 min
Ingredients: lamb leg steaks 600g, fat trimmed and cut into bite-sized pieces; onion 1 large, finely chopped; garlic 2 cloves, crushed; dried chilli flakes 1 tsp; ground turmeric 1 tsp; tamarind paste 2 tbsp; runny honey 1 tbsp; tomato purée 2 tbsp; vine tomatoes (really ripe) 400g, chopped; chicken stock 400ml; a handful, chopped; mint a handful, chopped; puffy flatbreads, to serve

1 hour 45 minutes
serves 4
Easy

Tamarind paste gives a sweet-sour edge to this soupy stew. Keep the lamb pieces small so they cook evenly

By Janine Ratcliffe

Published: November 20, 2020 at 9:30 pm

Try this lamb, tomato and tamarind stew then check out our vegetarian stew.

Ingredients

lamb leg steaks 600g, fat trimmed and cut into bite-sized pieces
onion 1 large, finely chopped
garlic 2 cloves, crushed
dried chilli flakes 1 tsp
ground turmeric 1 tsp
tamarind paste 2 tbsp
runny honey 1 tbsp
tomato purée 2 tbsp
vine tomatoes (really ripe) 400g, chopped
chicken stock 400ml
flat-leaf parsley a handful, chopped
mint a handful, 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.