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Ingredients
Method
- 600g chopped lamb leg steaks
- 1 chopped onion
- 2 crushed garlic cloves
- 1 tsp chilli flakes
- 1 tsp turmeric
- 2 tbsp tamarind paste
- 1 tbsp clear honey
- 2 tbsp tomato puree
- 400g chopped tomatoes
- 400ml lamb stock
- Chopped parsley and mint
- Simply preheat the oven to 200C and mix all the ingredients - except the mint and parsley - in a lidded casserole. Season liberally, place a double sheet of foil under the lid and close tightly. Bake for 90 mins, then stir in the fresh herbs and serve with flatbreads. So easy, so delicious!
1 hr 45 mins
4 serving
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