Late-summer lamb, tomato and tamarind stew

Late-summer lamb, tomato and tamarind stew

  • serves 4
  • Easy

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

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

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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.

Head here for more lamb recipes

Roast Leg of Lamb Recipe with Caper Butter and Mint Sauce

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
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