Fiji style lamb curry is so delicious, and this Madrasi recipe is simply too good to pass. It’s rich, full of great flavours and quite the crowd-pleaser. What makes it so special is the tomatoes. The lamb in this recipe is essentially flavoured with the tomatoes. Fresh juicy tomatoes are great too, but for this recipe I would recommend using a good tin of tomatoes (it makes a big difference).
When I make lamb curry to go with roti, I usually lessen the amount of water I add to the dish. I also crush a few potatoes when they’re done to add more gravy to the curry. With rice, you would want a bit more liquid in the gravy. One important thing to note here as well is that if you leave the curry for a few minutes after cooking, the gravy will begin to lose moisture. It’s best eaten hot.
Fiji style lamb curry is one of those dishes that you must have at least once a month. The rich gravy can only be described as food for the soul – and the taste buds. This recipe feeds about five or six people. Try it out and let me know in the comments below how it went – or how you usually make it at home (because there are a few variations to this dish).
- 6 Pieces of Lamb Chops
- ½ Tin of Canned Tomatoes
- 1 Fresh Tomato
- 2 Medium Onions
- Fresh Chillies – To Taste
- 1 ½ Tbsp Ginger Garlic Paste
- Fresh Coriander
- 2 Tbsp Masala
- 2 Large Potatoes
- Haldi Powder (Turmeric) – Till Colours Yellow
- Lemon To Taste
- 3 Tbsp Yoghurt – Optional
- Dice the lamb and wash with warm water (not hot) to remove excess fat and blood. Then rinse in cold water to stop the cooking process and drain the excess water
- Marinate the lamb in yoghurt (optional), salt, pinch of haldi (turmeric powder) and 1 teaspoon of garlic ginger paste for 30 minutes
- In a small bowl mix masala, 1 tbsp oil, turmeric*, remaining ginger garlic paste and chilli paste and set aside
- Meanwhile, dice and fry the onions in some oil till golden then add the masala mixture
- Once the masala starts to catch on to the bottom of the pot, add all the tomatoes and cook till they are soft and thick consistency gravy is formed
- Add in the marinated lamb and add diced chunky potatoes to the pot soon after. Cook till the water in the pan is dry (this ensures a good flavour in the curry)
- Cook the curry while adding water in small amounts till the potatoes start to break apart and the lamb is done
- Add more water to reach desired consistency – a medium consistency is recommended or else the curry becomes too soupy
- Garnish with coriander (some people find the taste of coriander unpalatable so feel free to throw it out the window). Serve with hot rice or roti – I would also recommend a cold drink (because the spice level is high in this one).
*I haven’t given an exact measurement because the strength of the turmeric powder varies across brands – start with adding 1/2 teaspoon and increase if the colour of the curry seems dull.