Fijian Goat Curry Recipe

Origin: Fijian Period: Traditional

Ingredients

1kg goat meat cut into bite-sized pieces
1 small onion, chopped
4 cloves of garlic, minced
3 small chillies, minced
1cm ginger, peeled and grated
salt to taste
2 tbsp of olive oil
1/2 tsp turmeric
1/2 tsp cumin powder or seeds
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 cinnamon stick
6 cloves
4 whole cardamoms, crushed
2 tsp curry powder or paste
6 curry leaves
1 tomato, chopped
water or chicken stock (if needed)
coriander leaves, chopped, for garnish

Fijian Goat Curry Preparation:

Method:

Add the olive oil to a medium pot and heat, then add the onions, seeds, cinnamon stick, cloves, cardamoms and curry leaves. Stir and cook for two minutes then add the garlic, along with the turmeric and curry powder. Stir and cook for a minute before adding the goat and salt. Stir, cover and cook on medium, stirring every five minutes or so. After 15 minutes add the tomato.

A about 50ml water or stock to prevent sticking. Cook for a further 45 minutes,adding more stock if needed. Then, transfer to a bowl, and garnish with coriander leaves. Serve with rice.

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