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


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.



  • 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


  • 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

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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