Fijian-Indian Chicken Or Lamb Curry

• 400 to 500 g meat
• 3 potatoes
• 1 medium sized onion
• 1 level tsp. black mustard and cumin seed
• 4 to 5 cloves crushed garlic
• 1 Tbsp. crushed ginger
• 2 Tbsp. powdered coriander
• 1 heaping tsp. garam marsala
• 1 tsp. turmeric
• 1/2 to 1 tsp. chili powder
• salt to taste
• tomato paste
• fresh chopped coriander (cilantro)

1. Heat oil in saucepan.
2. Put in mustard and cumin seed.
3. They will pop.
4. Fry onion until golden brown.
5. Add powdered coriander, garam marsala, turmeric, chili powder and salt.
6. Stir constantly to fry marsala.
7. Add garlic and ginger and fry another few minutes. If you find it a little too dry add some water.
8. (Do not burn.) Put in meat; stir and cook at medium heat.
9. With lamb add potato when partly cooked, but with chicken add potato after about 5 minutes.
10. Cook the meat in its own juices.
11. Add water.
12. Cook until tender.
13. Add tomato paste and simmer another 5 to 10 minutes.
14. Add cilantro (optional).
15. Serve with boiled or steamed white rice.

potatoes, onion, black mustard, garlic, ginger, powdered coriander, garam marsala, turmeric, chili powder, salt, tomato paste, coriander

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751995 (may not work)