HT MC Fijian 130mins
Lamb or Goat Vegetables
Spices Herbs Curries Main
Course Dairy Free Eggless Fiji
4 Garlic Cloves, crushed
1 teasp Salt
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)
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
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
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.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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