Lamb, Lentil and Aubergine Tamarind Stew

I was going to make this dish with pomegranate molasses , I love the sweet sour with the rich lamb but when I went  I didn’t have any in the cupboard and no time to make any)

I did find lurking some tamarind concentrate, a sour fruit pulp that people are most familiar with a key flavouring in HP Sauce , it is a wonderful addition to chutneys and homemade ketchups giving an instant sour malty flavour.

In this dish it worked perfectly to give a spike to the earthy curry flavours and sweet lamb , I add lentils partly to give a little bite to the dish ,  but also since I find they mean you use a little less expensive lamb mince. You can skip them if you don’t like lentils

Lamb Lentil and Aubergine  Tamarind Stew

Serves 2

200g of lamb mince
100g of dried puy lentils ( or any green/brown lentil)
1/2- 1 pint of vegetable stock
1 tbsp of tamarind concentrate
1tsp of ground cumin
1 tsp of paprika
1 tsp of tumeric
1 tsp of dried red chilli flakes
2 tbsop of vegetable oil
1 medium onion very  finely chopped
1 clove of garlic finely chopped
1 large aubergine cut into thin strips , think chunky chips

  1. In a large lidded saucepan
  2. Fry the cumin , paprika and tumeric
  3. dd the onions and garlic coat well in the spices
  4. Add the lamb to brown followed by the aubergine ,  which will absorb the lamb juices
  5. Add the and lentils, chilli flakes , tamarind and vegetable stock
  6. Bring to a very gentle simmer cover and simmer on very low heat for 30 minutes until the lentils are softened and the aubergine is meltingly soft. Add more stock as required
  7. Serve on rice with yogurt

photoPomegranate Molasses Braised Shoulder of Lamb photo

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4 Responses to Lamb, Lentil and Aubergine Tamarind Stew

  1. Restless Native says:

    Nice photos of nice food.
    The last time I used Tamarind was 20 years ago. Odd that I have not used it since. I think it is one of those ingredients I am scared of, fish sauce being another. Actualy they are the only ingredients I am scared of using.
    Have you used Mutton for any of the above? Stronger flavour, standing up to the spices?

    • Becky says:

      have a few mutton recipes on the blog definitely stands up to heave flavours in curry’s and tagines.

      Always on sale at my local butchers too

  2. Jeremy says:

    This is one of the most appetising and delicious looking things I have ever seen.

  3. cakeimp says:

    This was very good, pretty simple to make too. It did not turn out as pretty as your photo but still I was eating it not displaying it. I did cook the meat for an extra 30 mins with the onion and spice before adding the rest just to tenderise it further.

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