Cumin Lamb Steaks With Smashed Potatoes, Wilted Spi

Name: Cumin Lamb Steaks With Smashed Potatoes, Wilted Spinach And Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 new potatoes, halved; 1 tablespoon butter; 2 cloves garlic, minced; 2 tablespoons brown sugar; 1 cup red wine; 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

Servings: persons

20 new potatoes, halved
1 tablespoon butter
2 cloves garlic, minced
2 tablespoons brown sugar
1 cup red wine
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

1
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.
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 a 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 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.
4
Mash the potatoes with the sour cream and butter; season to taste with salt and pepper. To serve, mound a serving of mashed potatoes onto the center of a dinner plate. Top with the spinach and a lamb steak. Strain the red wine sauce overtop.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 20 new potatoes, halved, 1 tablespoon butter, 2 cloves garlic, minced, 2 tablespoons brown sugar, and more.

Yes, Cumin Lamb Steaks With Smashed Potatoes, Wilted Spinach And Red Wine Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cumin Lamb Steaks With Smashed Potatoes, Wilted Spinach And Red Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions