About this recipe: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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:30min › Ready in:1hr
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.
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.
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.
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 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.