Goat Curry-Fiji Style

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Goat Curry-Fiji Style
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Don’t worry, I don’t require you to slaughter a goat for this dish. Substitute lamb for the best results, or you can use beef, chicken, or pork. This dish makes a lot of curry, but it freezes well. All of the spices can be found in Asian or Indian markets. Serve over rice with the chutney and the raita on the side.

Ingredients


  • 8 cloves of garlic crushed with 1 teaspoon salt (use a mortar and pestle or mini-chopper)

  • 1 teaspoons each ground fenugreek, coriander, and black mustard seed

  • 2 teaspoons each cumin and turmeric powder

  • 5 small, red, hot dried chiles, such as piquins, crushed, or substitute

  • 1 tablespoon cayenne powder

  • 2 tablespoons imported Indian curry powder

  • ½ cup cilantro, chopped

  • 2 pounds goat or lamb, cut into 1-inch cubes

  • 1 large onion, chopped

  • 3 medium potatoes, peeled and diced

  • 2 carrots, diced (or substitute a small, peeled eggplant)

  • 1/3 cup yogurt



Instructions


Mash the garlic and salt together in a mortar. Add just a bit of water to make a paste. Add the ground fenugreek, coriander, black mustard seed, cumin, turmeric powder, red chile, and curry powder and pound to a smooth paste, adding water as necessary. Transfer to a large pan and add half the cilantro. Add two cups or water and cook over medium heat until thick.

Add the meat to the sauce. Stir to coat the meat and partially cover, stirring occasionally. Cook over medium heat for 30 minutes.

Add ½ of the chopped onion, the potatoes, and carrots, partially cover and cook for 45 minutes or until everything is tender. The sauce should be very thick. At the end, add the rest of the chopped onion, stir in the yogurt, and sprinkle the rest of the cilantro over the top.

Servings
6
Servings
6
Goat Curry-Fiji Style
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Don’t worry, I don’t require you to slaughter a goat for this dish. Substitute lamb for the best results, or you can use beef, chicken, or pork. This dish makes a lot of curry, but it freezes well. All of the spices can be found in Asian or Indian markets. Serve over rice with the chutney and the raita on the side.

Ingredients


  • 8 cloves of garlic crushed with 1 teaspoon salt (use a mortar and pestle or mini-chopper)

  • 1 teaspoons each ground fenugreek, coriander, and black mustard seed

  • 2 teaspoons each cumin and turmeric powder

  • 5 small, red, hot dried chiles, such as piquins, crushed, or substitute

  • 1 tablespoon cayenne powder

  • 2 tablespoons imported Indian curry powder

  • ½ cup cilantro, chopped

  • 2 pounds goat or lamb, cut into 1-inch cubes

  • 1 large onion, chopped

  • 3 medium potatoes, peeled and diced

  • 2 carrots, diced (or substitute a small, peeled eggplant)

  • 1/3 cup yogurt



Instructions


Mash the garlic and salt together in a mortar. Add just a bit of water to make a paste. Add the ground fenugreek, coriander, black mustard seed, cumin, turmeric powder, red chile, and curry powder and pound to a smooth paste, adding water as necessary. Transfer to a large pan and add half the cilantro. Add two cups or water and cook over medium heat until thick.

Add the meat to the sauce. Stir to coat the meat and partially cover, stirring occasionally. Cook over medium heat for 30 minutes.

Add ½ of the chopped onion, the potatoes, and carrots, partially cover and cook for 45 minutes or until everything is tender. The sauce should be very thick. At the end, add the rest of the chopped onion, stir in the yogurt, and sprinkle the rest of the cilantro over the top.

Servings
6
Servings
6
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