Fijian Lamb Curry
Fijian Lamb Curry is a flavorful and aromatic dish that is a staple in Fijian cuisine. This dish is a perfect blend of tender lamb, fragrant spices, and creamy coconut milk, creating a rich and satisfying curry.
Ingredients
- 1.5 lbs lamb, cut into chunks
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Cook until the onion is soft and translucent.
- Add the lamb chunks to the pot and cook until browned on all sides.
- Stir in the curry powder, cumin, and turmeric, coating the lamb evenly with the spices.
- Add the chopped tomatoes and coconut milk to the pot. Season with salt and pepper.
- Bring the curry to a simmer, then reduce the heat to low. Cover and cook for 1 hour, or until the lamb is tender.
- Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 25g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Fijian Lamb Curry with steamed rice or roti for a complete and satisfying meal.
Tips & tricks
For a spicier curry, add chopped green chilies or a pinch of cayenne pepper to the dish.
Cost
$20