Lamb neck and rourou
Authentic Fijian dish
4 - 6
Serves
5 mins
Prep Time
20 mins
Cook Time
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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Ingredients
Lamb neck and rourou
600-700g Quality Mark lamb neck
2 Tbsp olive oil
1 onion
chopped
3 tsp garlic cloves
crushed
2 tsp onion powder
1 tsp garlic powder
1 cube chicken stock
1 tsp ground cumin
2 x 400g packs rourou
i
if using fresh, chop
1 tin coconut milk
salt
To serve
taro
boiled
chilli
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
