Name: Late-summer lamb, tomato and tamarind stew
Total time: 1 h 45 min
Yield: Serves 4
Ingredients: 600g lamb leg steaks, fat trimmed and cut into bite-sized pieces; 1 large onion, finely chopped; 2 cloves garlic, crushed; 1 tsp dried chilli flakes; 1 tsp ground turmeric; 2 tbsp tamarind paste; 1 tbsp runny honey; 2 tbsp tomato purée; 400g vine tomatoes (really ripe), chopped; 400ml chicken stock; a handful flat-leaf parsley, chopped; a handful mint, chopped; puffy flatbreads, to serve

Late-summer lamb, tomato and tamarind stew

600g lamb leg steaks
fat trimmed and cut into bite-sized pieces
1 large onion
finely chopped
2 cloves garlic
crushed
1 tsp dried chilli flakes
1 tsp ground turmeric
2 tbsp tamarind paste
1 tbsp runny honey
2 tbsp tomato purée
400g vine tomatoes (really ripe)
chopped
400ml chicken stock
a handful flat-leaf parsley
chopped
a handful mint
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.