Meat, Africa and overseas
Lamb massalé with rice and kidney beans
Lamb massalé with rice is a Réunion Island stew made with lamb shoulder, onions, tomatoes and garam masala, served with rice and kidney beans. It serves 4, takes 1 hour 30 minutes, is easy to make, and costs €4.20 per person. The key to success is browning the meat in batches and toasting the spices dry before simmering.
Tonight it's Réunion style lamb massalé, fragrant and fall apart tender, with rice and beans.
- Total time
- 1 h 30
- Difficulty
- Easy
- Cost per person
- €4.20
- Calories per person
- 730 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
Lamb massalé is the kind of stew that perfumes the whole house long before it hits the table. The lamb turns fall apart tender after an hour of gentle simmering, carried by garam masala, turmeric, garlic and ginger. The tomato sauce thickens naturally thanks to well browned onions, without a speck of flour.
This is a Sunday dish or a winter weeknight one, the kind you let simmer while you get on with something else. The rice and kidney beans on the side echo Réunion Island cooking, simple and generous. Count on this massalé for a family dinner or a meal with friends, warmly spiced but never harsh.
The ingredients
Butcher
- Lamb shoulder 800 g
Fruits and vegetables
- Onions 3
- Tomatoes 4
- Garlic 4 cloves
- Fresh ginger 25 g
- Thyme 3 sprigs
Pantry
- Garam masalaoften in the pantry 2 tbsp
- Turmericoften in the pantry 1 tsp
- Canned kidney beansoften in the pantry 400 g
- Riceoften in the pantry 300 g
- Oiloften in the pantry 3 tbsp
- Saltoften in the pantry 1 pinch
The step by step recipe
-
Cut the lamb into large chunks and brown it in oil in a pot, then set it aside. 8 min
Brown it in batches, crowding the meat makes it boil instead of color.
-
Cook the sliced onions, minced garlic and ginger in the remaining fat. 6 min
A well browned onion base gives a thick sauce without any flour.
-
Add the garam masala, turmeric, chopped tomatoes and thyme, return the lamb to the pot and add just enough water to cover.
Réunion massalé spice can be swapped for garam masala, add a pinch of cinnamon for extra warmth.
-
Cover and simmer over low heat until the meat falls apart with a fork. 1 h
If the sauce is too thin at the end, remove the lid for the last ten minutes.
-
Cook the rice in salted water, warm up the kidney beans, and serve everything hot. 11 min
A squeeze of lime at the table adds a welcome freshness.
Our tips to get it right
- Pick a well marbled lamb shoulder rather than a lean cut, it stays moist after the hour of simmering.
- Taste the sauce before serving and adjust the salt, tomatoes and spices sometimes need rebalancing depending on their acidity.
- Make the massalé a day ahead if you can, the flavors blend even better after a night in the fridge.
The variations
- Swap the lamb shoulder for boneless leg of lamb cut into cubes, it will cook a bit faster.
- For a vegetarian version, replace the lamb with chickpeas and sweet potato chunks, and cut the simmering time to 30 minutes.
- For kids, use less garam masala and serve the sauce on the side so everyone can adjust to their own taste.
What to serve it with
- A spicy vegetable achard
- Fresh tomato rougail
- Cold water with lemon
Storage
The massalé keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the rice. Reheat it gently in a pot, adding a splash of water if the sauce has thickened.
Questions about this dish
Can you use real Réunion massalé spice instead of garam masala?
Yes, that's actually the original spice for this dish. Use the same amount and add a pinch of cinnamon if you want to recreate the warmth of garam masala.
Do you need to marinate the lamb before cooking?
It's not necessary for this recipe, the long simmer is enough to tenderize the meat and let the spices soak in. You can marinate it the night before if you have time, the flavor will be a bit stronger.
Can this dish be made ahead for a dinner with friends?
Yes, it's even recommended. Make the massalé the day before, it only gets better, then reheat it gently and cook the rice fresh just before serving.
What cut of lamb works if you can't find shoulder?
Neck or leg of lamb cut into cubes both work well. Avoid lean cuts like loin, they tend to dry out after an hour of simmering.
How long does it take to make a lamb massalé with rice and kidney beans?
Count 1 h 30 in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a lamb massalé with rice and kidney beans?
About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a lamb massalé with rice and kidney beans cost?
About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.
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