Lamb Aur Alu ke Tarkari (Lamb and Potato Curry)

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imageimage Lamb and Potato curry is a very popular curry dish in Fiji. Growing up in Fiji, I remember eating it mostly on the weekend. There are many varieties of lamb curries but the potatoes variety is the most popular one. Not long ago my friend Sandeep and Kavita requested this recipe so this recipe is especially dedicated to them.  This dish is very simple to make but a big difference depends on what masala powder is used in the curry.  I am not promoting anyone’s product but I find the Pacific Premium Special Meat Masala the best curry powder to use for cooking the meat curries. This product can be found at any Indian spice shop that sells the Fiji made products.

Ingredients

1kg Lamb (diced in to curry pieces)
1 Onion
3-4 Potatoes
1 cinnamon stick
6 Garlic Cloves
1 small piece of Ginger
1 tspn Fiji masala powder or 1 tspn Corriander powder
1 tspn Turmeric
2-3 fresh chopped Chillies/or 1 tspn chilli powder
2-4 Curry Leaves (tejpattis)
Freshly chopped coriander
1 tspn Salt
1-2 tablespoon oil

Method

Prepare the curry ingredients by peeling and chopping the onion. Peel garlic and ginger and pound it into a fine paste using pestle and mortar. Fresh chillies can be crushed in the garlic and ginger paste as well.

Heat 2 tablespoon of oil in a cooking pot. Add a cinnamon stick to the oil. Once the cinnamon stick starts to sizzle, add chopped onion and curry leaves. Stir and cook the onion until it starts to change its colour. Now add crushed garlic, ginger and chilli paste. Stirs the garlic and ginger paste with the onion mixture and cook it on low heat until the raw smell is released and then add the Fiji masala powder and turmeric. Mix the curry powder and cook for few second and add the lamb curry piece. To this add a teaspoon of salt and stirs everything well and put the lid on the pot and let it cook on a low heat. While curry is being cooked, peel and chopped potatoes into four big pieces and leave it aside in a bowl of cold water.

From time to time stirs the curry and keep an eye on it. You will notice that lamb curry pieces will release water as it cooks once the water is slightly reduce, add the chopped potatoes and cook until potatoes are cooked. Once the potatoes is cooked your lamb curry is ready. Add the freshly chopped coriander to the lamb curry and served it with boiled rice accompanied by fresh tomatoes chutney or pickles.

 

 

 

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