Entree: Fiji – Fijian Lamb Curry (Coconut-milk based curried lamb cooked with Fijian-style spices and root vegetables)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Total 2 hrs 5 min

Ingredients

- 1.5 lb (680 g) boneless lamb shoulder, trimmed and cut into 1-inch pieces
- 3 tbsp (45 ml) vegetable oil or coconut oil
- 2 medium onions, finely sliced (about 10 oz / 285 g total)
- 4 cloves garlic, minced (about 16 g)
- 2 tbsp (30 g) fresh ginger, minced
- 2 tbsp (18 g) mild curry powder
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1.5 g) chili powder or to taste
- 1 can (14 oz / 400 ml) crushed tomatoes
- 2 cups (480 ml) canned coconut milk (about 1 can + extra if desired)
- 1 lb (454 g) potatoes, peeled and cut into 1-inch cubes
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lime juice
- 1 tbsp (15 g) brown sugar
- 1.5 tsp (9 g) salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 cup (240 ml) water or lamb stock
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat; brown the lamb pieces in batches until well-seared, about 4–5 minutes per batch; transfer browned lamb to a plate.
2. Reduce heat to medium, add the sliced onions and sauté until soft and lightly caramelized, 8–10 minutes; add the garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in the curry powder, turmeric, cumin, coriander, and chili powder; cook the spices 1 minute to bloom their flavors.
4. Add the crushed tomatoes, coconut milk, water or stock, tamarind paste (or lime juice), brown sugar, salt, and pepper; return the browned lamb and any accumulated juices to the pot and bring to a gentle simmer.
5. Cover and simmer on low for 45 minutes, then add the potato cubes and continue to simmer, covered, another 25–30 minutes until lamb is tender and potatoes are cooked through; if the sauce reduces too much, add a splash more water or coconut milk to reach desired consistency.
6. Taste and adjust seasoning with salt, pepper, or a squeeze of lime if needed; garnish with chopped cilantro and serve hot with steamed rice or roti.