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Lamb neck and rourou

Authentic Fijian dish

4 - 6

Serves

5 mins

Prep Time

20 mins

Cook Time

Peter Gordon – Recipes from Homeland Community Days

Recipe author

Peter Gordon – Recipes from Homeland Community Days

This traditional Fijian side dish is made with taro leaves and cooked in coconut milk.

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High Protein

High Iron

Ingredients

Lamb neck and rourou

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600-700g Quality Mark lamb neck

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2 Tbsp olive oil

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1 onion

chopped

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3 tsp garlic cloves

crushed

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2 tsp onion powder

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1 tsp garlic powder

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1 cube chicken stock

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1 tsp ground cumin

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2 x 400g packs rourou

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if using fresh, chop

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1 tin coconut milk

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salt

To serve

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taro

boiled

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chilli

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lemon

Method

For Lamb Neck & Rourou

To Serve

1

Season the lamb with the onion powder, garlic powder and ground cumin; set aside.

2

Heat oil in a pan (use a pan with a lid), add onions & garlic until brown then add lamb neck.

3

Cook and stir lamb neck for 5-10 minutes or until brown.

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4

Add 3-4 cups of water (try not to fully submerge the meat).

5

Close the pan and slow cook lamb neck until almost cooked on low heat (so the meat doesn’t become too chewy).

6

Add rourou, then increase the heat (if using frozen rourou, you don't want it to get mushy).

7

Add coconut milk and chicken stock.

8

Cook for about 5-10 minutes, or until lamb neck is soft.

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9

Add salt to taste.

Nutrition Information per Serving (348g)

This nutrition analysis is based on 6 serves and is for the lamb neck and rourou only.

Energy

1748kJ (418 kcal)

Protein

30.3g

Total Fat

30.1g

Saturated Fat

15.9g

Carbs

4.2g

Dietary Fibre

6.0g

Sodium

301mg

Iron

6.0mg

Zinc

5.3mg

Vitamin B12

3.1µg