Saturday, August 27, 2016

cumin lamb steaks with smashed potatoes, wilted spinach and red sauce


  • Servings: 4
  • 20 new potatoes, halved
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 cup red
  • 4 (6 ounce) lamb shoulder steaks
  • salt and pepper to taste
  • 1 tablespoon cumin seeds
  • 1 tablespoon vegetable oil
  • 2 bunches fresh spinach, cleaned
  • 1/4 cup sour cream
  • 2 tablespoons softened butter


    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr

  • place potatoes into a large saucepan and cover with salted water. bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. drain and allow to steam dry for a minute or two.
  • melt the butter in a saucepan over medium heat. stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. add the brown sugar and red , then bring to a boil over medium-high heat. allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.
  • meanwhile, season the lamb steaks with salt and pepper to taste. press the cumin seeds into the steaks on both sides. heat the vegetable oil in a large skillet over medium-high heat. add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. remove the steaks to rest in a warm spot. place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.
  • mash the potatoes with the sour cream and butter; season to taste with salt and pepper. to serve, mound a serving of mashed potatoes the center of a dinner plate. top with the spinach and a lamb steak. strain the red sauce overtop.

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