Margarita's International Recipes
Fijian Lamb Curry
I made this recipe several months ago, but only got around to writing it up now. I can't say I remember it too well, but I do recall I was impressed at what a good job this curry did on enhancing the flavor of the lamb, instead of covering it. I think the curry itself was good, though obviously not enough to make a lasting impression.
This recipe requires a mini-chopper/mini-blender or mortal/pestle. It takes 2+ hours for preparation/cooking.
- 4 cloves garlic, crushed
- 1 Tbsp. curry powder
- 2 tsps flour
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp crushed red pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp ground fenugreek
- 1/2 tsp ground coriander
- 1/2 tsp ground mustard
- 2 cups water
- 1 Tbsp. chopped cilantro leaves
- 1 lb lamb, cubed
- 1 yellow onion, chopped
- 2 potatoes, peeled and diced
- 1 carrot, peeled and diced
- 3 oz plain yogurt
Using a mini-chopper, hand-held blender or a mortal and pestle, puree together the garlic, curry powder, flour, salt, cumin, turmeric, crushed red pepper, cayenne, fenugreek, coriander and mustard. Add a little water to make into a paste.
Put the water into a medium-size sauce pan and place on the stove over medium heat. Add the spice mixture and half of the cilantro leaves. Stir to dissolve the paste in the water and cook for five minutes, until the mixture thickens slightly. Add the lamb. Bring to a boil. Partially cover the pot, and then turn down temperature to medium and cook for 30 minutes, stirring occasionally.
Add the chopped onion, diced potatoes and carrots and mix well. Bring to a boil, partially cover, turn down heat to low and simmer for an hour or until the meat is very tender and the sauce is thick.
Mix in the yogurt and sprinkle remaining cilantro before serving.
Adapted from a recipe at Recipes4Us
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