Please wait, the site is loading...

Lamb with tamarind and dates


Serves: 4
timePrep time: 10 mins
timeTotal time:
Lamb with tamarind and dates
Recipe by Kate Titford / Photographed by Martin Poole

Lamb with tamarind and dates


Serves: 4
timePrep time: 10 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
547Kcal
Fat
22gr
Saturates
7gr
Carbs
33gr
Sugars
11gr
Fibre
9gr
Protein
49gr
Salt
1gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes
Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 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

Step by step

Get ahead
Make up to 2 days ahead; cool, cover and chill. It can also be frozen
  1. 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.
  2. 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.

You might also like...