Seasonal

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.