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.
Nutritional Information
- Kcals 323
- Fat 12.1g
- Saturates 5.2g
- Carbs 17.5g
- Sugars 15.6g
- Fibre 3.7g
- Protein 34.2g
- Salt 0.9g