Lamb Rougail

August is Women’s Month and this lamb sausage rougail is inspired by my gran, who came from Mauritius. A rougail is traditional Mauritian dish of sausages in a spiced, tomato sauce.

INGREDIENTS

Olive Oil 8 tablespoons
Lamb Sausages 500g
Onions 2 large, chopped
Garlic 1 tablespoon, finely diced
Ginger 1 tablespoon, finely grated
Chillies 2 deseeded, finely diced
Fresh Thyme handful
Sea Salt to taste
Black Pepper to taste
Brown Sugar 1 teaspoon
Ground Turmeric 2 teaspoons
Chilli Powder 1 teaspoon
Tinned Tomatoes 2 tins
Fresh Parsley handful

METHOD

Drizzle olive oil in a frying pan, add in the lamb sausages and fry on a medium-high heat, until sausages are browned on all sides. Remove the sausages from the pan and set aside. In the same pan add the onions and fry for 10 minutes. Add the garlic, ginger, chillies, thyme and fry for 5 minutes. Add the salt, pepper, turmeric, chilli powder, brown sugar and fry for 2 minutes. Add the tinned tomatoes, stir well, place lid on pan and reduce the heat to medium and let simmer for about 15 minutes. Slice the sausages into bite sized pieces and add into the tomato sauce and cook for a further 5 minutes. Add a handful of chopped, fresh parsley before serving. Enjoy with rice or flat bread.