FIJI CURRY

Steps:

• 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. I 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. You may add 2 teaspoons sugar (8 g) and 1 teaspoon salt (4 g) about half-way through to "make it tender".
• When the vegetables are added depends on how long they will take to cook. 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 chapatis if available. The proper way to eat this is to tear off a piece of tortilla or chapti and scoop some curry up with it. It's finger lickin' good!