Olive Magazine

Seasonal

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.

Sie lesen eine Vorschau. Registrieren Sie sich, um mehr zu lesen.

Mehr von Olive Magazine

Olive Magazine6 min gelesenRegional & Ethnic
A Vision Of Vietnam
One of my favourite midweek meals takes minutes to prepare – sometimes things just have to be that simple. Ginger, tangy lemon, hot chillies and sticky honey are a great combo, and you should have a supply of them in the kitchen to turn simple chicke
Olive Magazine1 min gelesen
Meet Charlie Bigham. You Couldn’t Make Him Up.
Even though some people think we have. Twenty five years ago, Charlie was travelling the world experiencing different food and was so inspired by the things he tried, he started Charlie Bigham’s. We think it’s time to put a face to the name. Discov
Olive Magazine2 min gelesenCookbooks, Food, & Wine
The Story Of Sourdough
It may be the bread that everyone is making at the moment but sourdough is one of the oldest known methods of bread leavening. The first dough ever made would have been a simple mixture of flour and water, baked until crisp like a flatbread. At som