In a hot fry pan seal the lamb cutlets and set aside.
Re-heat the pan and fry the onions, garlic, fresh and dry chillies and red peppers until the onions are soft, the pour in the red wine and boil.
Once the wine has boiled add the tamarind paste, sweet soy sauce and tomato paste, then re-introduce the lamb cutlets, place on a lid and simmer for 10 -15 minutes.
Serve with turmeric rice.
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