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Fijian Curry     HT    MC  Fijian  130mins



Serves 4    Hot    Lamb or Goat    Vegetables  Spices  Herbs   Curries   Main Course   Dairy Free   Eggless   Fiji  Oceania




4 Garlic Cloves, crushed

1 teasp Salt

  teasp Ground Fenugreek

  teasp Coriander

  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




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


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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