Recipe: Mauritian-style lamb masala
This recipe is made using a Mauritian Massale spice blend: a fragrant blend of spices with a warm flavour that includes coriander seed, black peppercorns, cumin seed, cayenne, nutmeg, cinnamon, clove buds and cardamom. If you can’t find Mauritian Massale, this recipe will work just as well with garam masala in its place.
If you want to find out more about food from Mauritius, then visit the Mauritian Tourist Board’s Facebook page where you have a chance to win a week for two in Mauritius. Entries close on April 27th at 5pm – good luck!
– 3 tbsp vegetable oil
– 500g diced lamb
– 1 large onion, chopped
– 1 tsp ginger paste
– 2 to 3 cloves of garlic, crushed
– 3 tsp Mauritius Massale spices (or garam masala, if you can’t find it)
– 4 medium tomatoes, diced
– 200 – 300g potatoes, cut into bite-sized pieces
– 1.5 tbsp tomato purée
– Hot water
– Small handful of fresh coriander, chopped
– Salt and pepper
1. Heat the oil in a large pan. Once hot, add the lamb, and cook until browned all over. Remove from the pan (leaving the oil) and set aside.
2. Add the onion, ginger and garlic to the oil, and cook over a low heat until the onion becomes translucent – don’t let it brown.
3. Stir in the Massale spices, along with the potatoes, tomatoes and two thirds of the coriander. Cook for around 5 minutes, until the ingredients are well blended. Be sure to stir it regularly so it doesn’t stick and burn.
4. Add the lamb back to the pan, along with enough hot water to make the amount of sauce you desire, plus the tomato purée. Stir well, cover and cook on a low heat for around 30 – 35 minutes, until the lamb is cooked and tender.
5. Sprinkle over the remaining fresh coriander to serve, and serve with basmati rice.
Recipe submitted by…