|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
|
Fijian Curry
HT MC Fijian 130mins
Serves 4
Hot
Lamb or Goat Vegetables
Spices Herbs Curries Main
Course Dairy Free Eggless Fiji
Oceania
Ingredients 4 Garlic Cloves, crushed 1 teasp Salt ½ teasp
Ground Fenugreek ½ teasp
Coriander ½ teasp
Black Mustard Seeds 1 teasp Ground Cumin 1 teasp Ground Turmeric 1 teasp dried Crushed Red Chilies 1 teasp Cayenne Pepper 1 tbsp Curry Powder 1 heaped teasp Plain Flour 1 tbsp Freshly Chopped Coriander (cilantro) 480ml/16fl.oz. Water 450g/1lb Goat or Lamb meat, cut into 2.5cm/1-inch cubes
1 large Onion, chopped 2 medium Potatoes, peeled and diced 1 carrot, chopped 90ml/3fl.oz. Natural Yoghurt Instructions 1. Place the garlic, salt, fenugreek, coriander, black mustard seed, cumin, turmeric
powder, crushed chilies, curry powder and flour in a small bowl or mortar and
pound to a smooth paste, adding a little water. 2. Transfer the mixture to a large pan together with
half the coriander and the water cook over medium heat for about 5 minutes until
thickened. 3. Add the meat to the pan, mix well,
partially cover the pan and cook over a medium heat for 30 minutes,
stirring from time to time. 4. Add the onion, potatoes and carrots, mix well,
partially cover the pan and cook for a
further 50-60 minutes or until the meat is very tender and the sauce thick. 5. Stir in the yoghurt and garnish with the remaining
coriander just before serving.
More Lamb Recipes | General Lamb Preparation & Cooking Times | Lamb Cuts | More Fijian Recipes
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
|
