Fiji Style Lamb Curry adds a Fiji-focused recipe to the Pacific Island Recipe archive, expanding the site beyond the larger Polynesian staples with food that reflects Fiji home kitchens and market ingredients. This version is written in an original, practical format from a source-backed recipe page while keeping the method easy to follow.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

6 lamb chops, cut into pieces
1/2 tin canned tomatoes
1 fresh tomato
2 medium onions
Fresh chillies to taste
1 1/2 tablespoons ginger garlic paste
2 tablespoons masala
2 large potatoes
Turmeric powder
Lemon juice to taste
3 tablespoons yoghurt, optional
Fresh coriander
Salt to taste

Instructions

Rinse and drain the lamb, then marinate with salt, turmeric, a little ginger garlic paste, and yoghurt if using.
Mix masala with oil, turmeric, remaining ginger garlic paste, and chilli.
Fry onions until golden, then add the masala mixture.
Add tomatoes and cook until the base thickens.
Add lamb and cook until the meat is sealed.
Add potatoes and enough water for gravy, then simmer until lamb and potatoes are tender.
Finish with lemon juice and coriander.

Helpful Tips

Prep aromatics before heating the pan so the spice base does not burn.
Adjust chilli, salt, lemon, or tamarind near the end because Fiji-style recipes often depend on ingredient freshness.