Lamb with tamarind and dates
Serves 4 | prep 10 mins | total time
- 750g boneless lamb shoulder
- 1 tbsp olive oil
- 2 red onions, halved and cut into wedges
- 2 cloves garlic, chopped
- 1 glass red wine
- 1 tbsp tamarind paste
- 1 x 390g carton chopped tomatoes
- 2 x 410g tins chickpeas, drained and rinsed
- 75g ready-to-eat pitted dates, chopped
- a handful of chopped parsley, to serve
Make up to 2 days ahead; cool, cover and chill. It can also be frozen
- Preheat the oven to 160°C, fan 140°C, gas 3. Trim any excess fat from the lamb. Heat the oil in a casserole and brown the lamb all over; transfer to a plate. Soften the onions in the casserole; stir in the garlic and cook for 1 minute. Add the wine and tamarind paste and bubble for 2 minutes. Tip in the tomatoes, then half fill the empty carton with water and add to the casserole. Return the lamb to the casserole and add the chickpeas and dates.
- Bring to the boil, cover and transfer to the oven for 2 hours or until the lamb is tender. Shred the lamb; season and scatter over the parsley. Serve with the naan.
Tip Serve with herby garlic buttered naan. Mix 100g soft butter with 1/2 clove garlic, crushed, and 1 tbsp chopped flat-leaf parsley; season. Wrap in clingfilm and roll into a sausage; chill. Slice into rounds and spread over warm naan bread. Keeps for up to 2 days chilled. Serves 8.