Xinjiang-Style Lamb and Tomato Stew
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Ingredients
- 550 g diced lamb shoulder
- 4 tomatoes, roughly chopped
- 1 onion, sliced
- 3 garlic cloves
- 1 tsp cumin seeds
- 0.5 tsp dried chilli flakes
- 1 tbsp groundnut oil
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 393 kcal
- Protein
- 25 g
- Carbohydrate
- 6.9 g
- of which sugars
- 4.8 g
- Fat
- 29.9 g
- of which saturates
- 12.3 g
- Fibre
- 2 g
- Salt
- 0.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a heavy-based pan and brown the lamb for 5 minutes.
- 2
Add the onion and garlic and fry for 4 minutes, until softened.
- 3
Stir in the cumin seeds and dried chilli flakes and fry for 30 seconds.
- 4
Add the tomatoes and enough water to just cover the lamb.
- 5
Bring to a simmer, cover and cook gently for 50 minutes, until the lamb is tender and no pink remains.
- 6
Scatter with the fresh coriander and serve with steamed rice.
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