Fiji style lamb shank curry with potatoes | winter comfort | Fiji style curry

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk provides creaminess.

Welcome to the channel and introduction to the dish.

Show ingredients: 2 kgs of lamb shank cut into curry pieces, 4 medium potatoes soaked in cold water, and various spices.

Heat 2 tbsp of avocado oil in a pan on medium heat.

Add dry spices (cinnamon, cardamom, cumin seeds, fenugreek seeds, mustard seeds, fennel seeds) to the hot oil and let them pop for about a minute.

Add curry leaves and purple onion to the pan, cooking until the onion is translucent and brown on the edges.

Add crushed ginger, garlic, chilies, and coriander roots to the pan and cook for about a minute.

Add Fiji style masala, salt, and turmeric to the mixture, stirring well. If it becomes dry, add a little water to prevent burning.

Cook until the oil starts to separate from the spices, indicating they are cooked.

Add lamb shank pieces to the pan, mixing well to coat them with the spices. Cover and cook on low to medium heat, checking occasionally.

After about 25 minutes, check the lamb. It should be releasing water; let it cook until the water evaporates and it fries in its fat.

Once the water has evaporated, continue cooking for another 10 minutes before adding water.

Pound ginger, garlic, chilies, and coriander roots in a mortar and pestle, add water, and pour this into the pan.

Let it cook off before adding the potatoes. If potatoes take longer to cook, add them earlier.

Add the potatoes to the pan, mixing well with the spices and lamb.

Add about 2 cups of water to help cook the potatoes and lamb. Cover and let it cook.

Check on the curry; if desired, add tamarind at this stage.

Cooking Techniques

Equipment Needed

Spice Level:

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