Lamb Curry

Since I grew up in an Indian neighborhood in Fiji, curry makes a frequent appearance at our dinner table. My husband is extremely fond of curried lamb, which, while quite expensive in the States is actually not bad here. I bought lamb necks in town this month for K16/kg, which translates to about $3.50/lb.

I have a basic curry "recipe" (which is really just rough estimates, like most of my regular cooking) that I adjust to fit whatever item I happen to be currying. This one works well for most meats -- lamb, chicken, goat, whatever. 

Lamb Curry (print recipe)

Ingredients
5 lamb necks
4 potatoes, cubed
3 onions, sliced

4 garlic cloves
1 green onion
1 tsp salt

2T curry powder
2T garam masala
1T cumin
1 tsp coriander
1 tsp cinnamon
1 tsp paprika

4T vegetable oil
1/2 c coconut milk
water


Cut as much meat off of the lamb necks as you can, in small pieces, and set aside along with the lamb bones and potatoes.

Smash the garlic, green onion, and salt together to make a paste.
Mix the spices together in a bowl.

Coat the bottom of a deep pot with the vegetable oil, and fry the sliced onions on medium heat until they begin to become slightly translucent. Add the garlic paste and spice blend with just enough water to make a runny paste (so that it doesn't stick to the pan), and stir until it becomes fragrant.

Add the lamb and potatoes, stir until the lamb is slightly seared.
Add the coconut milk and just enough water to nearly cover the meat and potatoes. Stir, and then cover and bring to a boil.

Reduce heat and allow to simmer until dinner time. 1-2 hours is best. Serve with rice and rotis.