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  • Olive Magazine

    Seasonal

    Sep 02, 2020 4 minutes
    Recipes JANINE RATCLIFFE
    Photographs LOUISE HAGGER

    Late-summer lamb, tomato and tamarind stew

    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.

    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

    • Heat the oven to 200C/fan 180C/gas 6. Put all the ingredients, except the parsley and mint, in a large, heavy lidded casserole.

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