Cumin lamb steaks with mash, wilted spinach and red wine sauce

    1 hour

    This is a delicious dish that is impressive enough to serve at dinner parties but simple enough to make for your family. Tender lamb steaks combine beautifully with the flavours of cumin, spinach, creamy potato and sweet red wine sauce.

    56 people made this

    Serves: 4 

    • 20 new potatoes, halved
    • 1 tablespoon butter
    • 2 cloves garlic, minced
    • 2 tablespoons brown sugar
    • 250ml red wine
    • 4 (170g) lamb shoulder steaks
    • salt and pepper to taste
    • 1 tablespoon cumin seeds
    • 1 tablespoon vegetable oil
    • 2 bunches fresh spinach, cleaned
    • 60ml soured cream
    • 2 tablespoons softened butter

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Place potatoes into a large saucepan and cover with salted water. Bring to the 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.
    2. 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 wine, then bring to the boil over medium-high heat. Allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.
    3. 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 frying pan 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.
    4. Place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.
    5. Mash the potatoes with the soured cream and butter; season to taste with salt and pepper. To serve, mound a serving of mashed potatoes onto the centre of a plate. Top with the spinach and a lamb steak. Strain the red wine sauce overtop.

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    Reviews in English (30)


     -  22 May 2012


    Disclaimer: I made the lamb only, not the spinach or potatoes so my review is focused on only the lamb. Very interesting combination of flavors. I never would have thought of cumin and a red wine reduction going together but in this circumstance it really works. The lamb was quite flavorful and my daughter (the other lamb lover in the family) enjoyed this dish as much, if not more, than I. I did feel the need to add a little kosher salt to the wine sauce because I felt it was just a touch too sweet. Otherwise, no modifications. Thanks for submitting a unique and flavorful recipe.  -  07 Aug 2008  (Review from Allrecipes US | Canada)


    have made this several times for people who never had lamb and everyone loved it.i add mushrooms to the wine sauce and shredded cheese to the taters.the spinich is just as good as a salad as it is wilted but i usually do both.  -  24 Jan 2011  (Review from Allrecipes US | Canada)