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Fijian Goat Curry
A hearty and flavorful goat curry, reflecting the Indian influence on Fijian cuisine. Tender goat meat is slow-cooked in a rich, aromatic blend of spices, onions, tomatoes, and potatoes, creating a comforting and deeply satisfying dish.
ð§ ææ
- 1 kg Goat meat(cut into 3cm cubes)
- 1 Large brown onion(chopped)
- 8 Garlic cloves(crushed with 1 teaspoon salt)
- 1 tablespoon Ginger(minced)
- 1 teaspoon Ground fenugreek
- 1 teaspoon Black mustard seeds
- 2 teaspoons Cumin
- 2 teaspoons Turmeric powder
- 5 Small red chilies(crushed)
- 2 tablespoons Curry powder
- 0.5 cup Coriander(chopped)
- 3 medium Potatoes(peeled and diced)
- 1 Eggplant(diced)
- 0.33 cup Natural yogurt
- 0.5 cup Water(or as needed)
- to taste Salt
- 2 tablespoons Oil(for sautéing)
ðšâð³ äœãæ¹
- 1
Mash the garlic and salt together, adding a little water to make a paste.
- 2
Heat oil in a large pot or Dutch oven over medium-high heat. Add the onion and sauté until softened, about 5-7 minutes.
- 3
Add the minced ginger and sauté for another minute until fragrant.
- 4
Stir in the ground fenugreek, mustard seeds, cumin, turmeric powder, crushed chilies, and curry powder. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- 5
Add the goat meat to the pot and brown it on all sides. This will take about 5-7 minutes.
- 6
Add the garlic-salt paste, diced potatoes, and diced eggplant to the pot. Stir to combine.
- 7
Pour in the water and natural yogurt. Stir well, scraping up any browned bits from the bottom of the pot.
- 8
Bring the curry to a simmer, then reduce the heat to low, cover, and cook for at least 1.5 to 2 hours, or until the goat meat is very tender. Stir occasionally and add more water if the curry becomes too dry.
- 9
Once the goat is tender, stir in the chopped coriander. Season with salt to taste.
- 10
Serve hot with steamed rice or roti.
ð¡ ããã®ã³ã
- âFor a deeper flavor, marinate the goat meat in yogurt and some of the spices for at least 30 minutes (or overnight) before cooking.
- âIf you can't find goat meat, lamb or beef can be used as substitutes, though cooking times may vary.
- âAdjust the amount of chili to your preferred level of heat.
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- Add other vegetables like carrots or green beans.
- For a richer sauce, stir in a tablespoon of tomato paste with the spices.