BBC Good Food

16 September 2009

Tested

"My parents are from Mauritius and we used to have this once a week, although if you like your lamb spicy add a single large chilli, split it and remove the seeds. One other way of making this dish really filling is to add peeled and chopped (cubed) potatoes. To top it off, add fresh water cress (drizzled with olive oil and tossed with onions) goes perfectly with the Lamb and sauce. Bonne Apetite"