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Lamb with spinach   HT  MC  Mauritian  85mins



Serves 4  Hot  Lamb  Vegetables  Spices  Main Course  Gluten Wheat Dairy Free  Mauritius  African  Africa



450g/1lb fresh Spinach, washed

4 tbsp Oil

1 Onion, sliced

450g/1lb boneless Lamb, cut into 2.5cm/1-inch cubes

1 teasp Freshly grated Ginger

2 Garlic Cloves, crushed

2 tbsp Curry Powder

1/2 teasp Chili Powder

1 teasp Ground Cumin 

1/2 teasp Ground Turmeric

4 Tomatoes,  chopped





1. Wash the spinach and place in a large saucepan with only the water which is left clinging to the leaves. Cover and cook for 5 minutes, shaking the pan regularly to prevent it from sticking. Drain well, squeezing as much of the water out as possible then chop and set aside.


2. Heat the oil in a large saucepan add the onion and meat and fry for about 5 minutes.


3. Add the curry powder, chilli powder, ground cumin, ground turmeric (or contents of spice pack if using), ginger, garlic and about 2 tablespoons of water and stir-fry over a medium heat for  2 minutes.


4. Add the tomatoes and salt and continue frying gently for 10 -15 minutes.


5. Add about 120ml/4fl.oz. of water, stir well, cover and simmer for 35-45 minutes or until the meat is cooked.


6. Add the spinach and a little more salt, mix well, cover and cook for a further 10 minutes. Serve hot with boiled rice and Satini.



More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More Mauritian Recipes


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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