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

Ingredients

• 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

Recipe

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.