Authentic Lamb Curry

 Lamb Curry…..Yummy


 Christmas Eve Weird Delight….Now in my house its always Rack of Lamb for Christmas and or Smoked turkey, But we have not  authenticated a meal for Christmas Eve.

Today I will take you all the way to the The Land close to the Equator, Fiji, Tropical  manifestation of culture and colors,  for Christmas Eve.  Imagine, walking down, the colorful isles of street vendors, with vibrant colors , every where you gaze…..   The Sun paltering on your cream skin, while droplets of sweat start to glisten, you swinging your shopping bag, make your way to the vendors with Chili, Mint, Onions Cilantro, eggplants, Coconuts, Garlic and potatoes.  It just keeps going…  The aromatic Smells, mixed with sweat and spices such as Turmeric, garam masala, Crushed Chili Peppers, Ginger, Cinnamon, Bay Leaves, Cayenne Peppers, red tomatoes, to name a few.

After grabbing what I needed: Potatoes ( Red) garam masala, mix, with turmeric, cumin, mustard seeds, bay leaves, Cinnamon sticks,  garlic, mint leaves, a bunch of Cilantro, Ginger root… Rice, ( Long Grained Basmati), 1 Bag.

As I make my way to the Butcher , I get paralyzed by the scent of Coconut candies, They are so delish.. ( I will put the recipe in another days blog)  I buy a bag full, while nibbling on the sweet meat delicacy of fresh coconut, I make my way towards the butcher, that’s a scene to be remembered…. assortments of fish caught in the rivers and seas, in the surrounding areas, leg of lambs, and Goats hanging in a myriad of sizes and shapes, with chicken , ducks and rabbit.  I eventually am able to spark the interest of the busy butcher, ask for 12 pounds of lamb chops, he slices, chops and weighs and automatically  wraps it nicely in a white paper and hands it to me,.  I pay him and grab my parcel, and head down to my flat.  I walk down the homes, British verandahs, sprawled in the city and I end up Home.

Wow, it was a nice trip .. In memory lane today.  I toss my bag on the Kitchen  table and get busy preparing the tasty meal

Ingredients: (All Must Be Washed and All Natural)



1.2 Onion peeled , sliced
1 bunch of garlic peeled and grounded
1 Big Ginger Root, sliced and grounded
1  handful of Mint Leaves
3 Bay Leaves
1 Bunch Of Cilantro, washed and chopped 
1 Teaspoon Of Cayenne Pepper
2 Jalapenos, Sliced and chopped
1 teaspoon of Mustard seeds
1 Teaspoon of cumin
3 Sticks of Cinnamon
1 tablespoon Of Salt, Preferable Pink Himalayan Salt
2 Table Spoons Of .Extra Virgin Olive Oil ( from my pantry)
1 Cup Of Basmati Rice
2 Red Tomatoes diced & Sliced
5 Little red potatoes halved
1 Tablespoon of Real Butter
2 Pounds chopped and diced Fresh Lamb Chops, washed





Heat the sauce pan with olive oil, throw in mustard, seeds, cumin, Bay leaves and onions, sweat, add  jalapenos, brown, then add paste of Haram Masala, garlic , ginger and cayenne pepper, add , cook , for few minutes add tomatoes , cook for 5 minutes.

Next add lamb and fry, or keep stirring and cook for 8 minutes, add a little  water.  Add potatoes, cover and cook.

While that’s cooking:

Second Part:

Add washed rice to rice cooker with water and start.  Riche cooker should go off once done,

OR Cook rice in a pot , with water, let it boil and similar , cook till rice is soft, pour out excess water, add butter and wait till rice is   dry.

Once potatoes are cooked, add water if you want a bit saucy, throw in cilantro and take it off stove

Serve and enjoy, add Mint Leaves as Garnish, also throw a few in while cooking, enhances the flavor of lamb.

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