Lamb, Tamarind and Tomato Stew

Charmaine Lu -
  • 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