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Mauritian-style lamb masala

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mauritian
Keyword: lamb, Mauritius


  • 3 tbsp vegetable oil
  • 500 grams diced lamb
  • 1 large onion, chopped
  • 1 tsp ginger paste
  • 2-3 cloves garlic, crushed
  • 3 tsp Mauritius Massale spices (or garam masala, if you can't find it)
  • 4 medium tomatoes, diced
  • 200-300 grams potatoes, cut into bite-sized pieces
  • 1.5 tbsp tomato purée
  • hot water
  • 1 small handful fresh coriander, chopped
  • salt and pepper, to taste


  • 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.
  • 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.
  • 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.
  • 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.
  • Sprinkle over the remaining fresh coriander to serve, and serve with basmati rice.