Pasepa Swann's Fiji curry


4-5 lbs. (2 kg) meat cut into cubes. (Beef, pork, lamb or chicken are all good)
l large onion, chopped
6-12 cloves of garlic mashed together with salt (or substitute a chicken or beef bouillon cube)
1 teaspoons (4 g) each fenugreek, coriander and black mustard seed
2 teaspoons (8 g) each cumin seed and turmeric powder
small, red, hot chilies, or substitute cayenne pepper, to taste
1-2 tablespoons (12 - 24 g) curry powder
fresh coriander/cilantro, chopped
2-4 potatoes, diced
2 carrots, diced (or a seasonal vegetable like eggplant)
1/3 cup (80 ml) yogurt

Mash the garlic and salt in a bowl. Add just a bit of water to make a paste. Add the cumin seed, fenugreek seed, coriander seed, black mustard seed, curry powder and turmeric powder plus red chili to taste and pound to a smooth paste.
(Use a blender to make the garlic and spice mix. Add just enough water to blend. You can use a bouillon cube instead of salt). Add a handful of chopped fresh coriander leaves and cook in a heavy pot over medium heat until thick.
Add the meat to the sauce. Stir to coat the meat and partially cover, stirring occasionally. Add 2 teaspoons sugar (8 g) and 1 teaspoon salt (4 g) about half-way through to "make it tender".
Add the diced potatoes, diced carrots, 1/2 chopped large onion, some fresh coriander and finish cooking.
The meat shrinks a lot cooked this way, but the flavor is intensified and the sauce stays thick. It should coat the meat almost like a glaze. Cook on lower heat if you like, but the result will be more of a broth.
At the end, add some more chopped onion and stir in the yogurt plus more fresh coriander to garnish.
Serve with chutney, rice and tortillas or chapatti if available. The proper way to eat this is to tear off a piece of tortilla or chapatti and scoop some curry up with it.

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