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Lamb Rougaille with Butter Beans
A hearty and flavorful Mauritian dish featuring tender lamb stewed in a rich tomato-based rougaille sauce, complemented by the creamy texture of butter beans. This dish showcases the island's Creole and Indian influences, with aromatic spices and herbs.
ð§ ææ
- 750 g Lamb shoulder(boneless, cut into 2-inch cubes)
- 3 tbsp Olive oil
- 2 large Onions(finely chopped)
- 6 minced Garlic cloves
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(canned chopped)
- 2 tbsp Tomato paste
- 3 tbsp Mauritian curry powder
- 1 tsp Turmeric powder
- 0.5 tsp Cinnamon powder
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Thyme(dried)
- 10 fresh Curry leaves
- 2 chopped Green chilies(adjust to taste)
- 400 g Butter beans(canned, drained and rinsed)
- 300 ml Water or lamb stock
- Salt(to taste)
- Fresh coriander(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides. Remove lamb from the pot and set aside.
â±ïž 8-10 minutes - 2
Add chopped onions to the pot and sauté until softened and lightly golden.
â±ïž 5-7 minutes - 3
Add minced garlic and grated ginger, sauté for another minute until fragrant.
â±ïž 1 minute - 4
Stir in the chopped tomatoes, tomato paste, curry powder, turmeric, cinnamon, cumin, coriander, dried thyme, curry leaves, and chopped green chilies. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant.
â±ïž 3 minutes - 5
Return the browned lamb to the pot. Add the drained and rinsed butter beans and pour in the water or lamb stock. Stir everything together.
- 6
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for at least 1 hour and 15 minutes, or until the lamb is very tender. Stir occasionally and add a little more water or stock if it becomes too dry.
â±ïž 1 hour 15 minutes - 7
Season with salt to taste. Garnish with fresh chopped coriander before serving.
ð¡ ããã®ã³ã
- âFor a deeper flavor, marinate the lamb in some of the spices and a little yogurt overnight.
- âIf you can't find Mauritian curry powder, use a good quality mild Indian curry powder.
- âAdjust the amount of green chilies to your preferred level of heat.
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- Add diced potatoes or carrots along with the lamb for a more substantial stew.
- Substitute butter beans with cannellini beans or chickpeas.