Shailesh’s Lamb Curry

Cooking Secrets of FIVE-STAR Fijian Resort, Outrigger Fiji Beach Resort! Behind the scenes at FIVE STAR Fijian Resort, Outrigger Fiji Beach Resort. Join Outrigger Fiji Beach Resort Executive Chef Shailesh Naiduus, as we teach you how to make the most incredible Fijian cuisine (not just Fijian food, Fijian CUISINE!) – that you can make at home with Mrs Rogers Herbs and Spices.

Cooking Secrets of FIVE-STAR Fijian Resort, Outrigger Fiji Beach Resort! Behind the scenes at FIVE STAR Fijian Resort, Outrigger Fiji Beach Resort. Join Outrigger Fiji Beach Resort Executive Chef Shailesh Naiduus, as we teach you how to make the most incredible Fijian cuisine (not just Fijian food, Fijian CUISINE!) - that you can make at home with Mrs Rogers Herbs and Spices.

Yields1 Serving
 2 Onions, sliced
 20 cloves Garlic, minced
 2 kg Lamb Chops, bone in and cut to 3 cm slices
 0.25 cup Oil
 1 tsp Mrs Rogers Black Mustard Seeds
 1 tsp Mrs Rogers Cumin Seeds
 0.50 tsp Mrs Rogers Fenugreek Seeds
 1 tsp Mrs Roger Chilli Flakes (to taste)
 3 tsp Mrs Rogers Cloves
 1 Mrs Rogers Cinnamon Sticks, broken in half
 1 tsp Mrs Rogers Black Peppercorns
 14 cm piece fresh Ginger, peeled and minced
 2 tsp Mrs Rogers Paprika
 2 tsp Mrs Rogers Turmeric
 1 tsp Mrs Rogers Curry Powder
 1 tsp Mrs Rogers Garam Masala
 3 tsp Mrs Rogers Sea Salt Premium Fine
 1 diced Tomato
 Fresh coriander to serve
1

Heat the oil on a large pot over a medium heat. Add the mustard seeds, cumin seeds, fenugreek seeds, cloves, cinnamon sticks, and peppercorns and stir for 1 minute to let the flavours release.

2

Add the onions and stir. Cook the onions until they start to caramelise. Add the garlic and cook until it starts to brown. Add the lamb and stir to combine. Cover and continue to cook for 10 minutes stirring occasionally.

3

Add the ginger, paprika, turmeric, curry powder, garam masala and salt and stir to combine. Cook for a further 10 minutes stirring occasionally and scrapping the spices off the bottom of the pot. Add the tomato and stir. Cook for a further 10 minutes until the tomato combines all the spices together and the lamb is cooked. Chop the fresh coriander and stir in just before serving.

Ingredients

 2 Onions, sliced
 20 cloves Garlic, minced
 2 kg Lamb Chops, bone in and cut to 3 cm slices
 0.25 cup Oil
 1 tsp Mrs Rogers Black Mustard Seeds
 1 tsp Mrs Rogers Cumin Seeds
 0.50 tsp Mrs Rogers Fenugreek Seeds
 1 tsp Mrs Roger Chilli Flakes (to taste)
 3 tsp Mrs Rogers Cloves
 1 Mrs Rogers Cinnamon Sticks, broken in half
 1 tsp Mrs Rogers Black Peppercorns
 14 cm piece fresh Ginger, peeled and minced
 2 tsp Mrs Rogers Paprika
 2 tsp Mrs Rogers Turmeric
 1 tsp Mrs Rogers Curry Powder
 1 tsp Mrs Rogers Garam Masala
 3 tsp Mrs Rogers Sea Salt Premium Fine
 1 diced Tomato
 Fresh coriander to serve

Directions

1

Heat the oil on a large pot over a medium heat. Add the mustard seeds, cumin seeds, fenugreek seeds, cloves, cinnamon sticks, and peppercorns and stir for 1 minute to let the flavours release.

2

Add the onions and stir. Cook the onions until they start to caramelise. Add the garlic and cook until it starts to brown. Add the lamb and stir to combine. Cover and continue to cook for 10 minutes stirring occasionally.

3

Add the ginger, paprika, turmeric, curry powder, garam masala and salt and stir to combine. Cook for a further 10 minutes stirring occasionally and scrapping the spices off the bottom of the pot. Add the tomato and stir. Cook for a further 10 minutes until the tomato combines all the spices together and the lamb is cooked. Chop the fresh coriander and stir in just before serving.

Shailesh’s Lamb Curry