Name: Late-summer lamb, tomato and tamarind stew
Total time: 1 h 45 min
Yield: 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

Home
Recipes
Meat and poultry
Late-summer lamb, tomato and tamarind stew

Late-summer lamb, tomato and tamarind stew

Janine Ratcliffe

Published: November 20, 2020 at 9:30 PM

Save recipe

Serves 4

Easy

Total time: 1 hr and 45 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

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

Low calorie

Skip to ingredients

Alternatives

Complete the dish

Try this lamb, tomato and tamarind stew then check out our slow-cooker beef stew, vegetarian stew, Hungarian lecsó (pepper stew) and more comforting stew recipes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal323

low
fat12.1g
saturates5.2g
carbs17.5g
sugars15.6g
fibre3.7g
protein34.2g
salt0.9g

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.

Head here for more lamb recipes

Roast Leg of Lamb Recipe with Caper Butter and Mint Sauce

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue