Simply Blissful Living - Taste of Fiji

 Ingredients: 1.5 lb lamb cubed into 1 inch pieces (bone in or boneless) 1 large onion sliced (about 2 cups) 10 garlic cloves, crushed 1 inch ginger, crushed  hot chili peppers to taste, crushed 4-6 shishito peppers, sliced (you can use any other mild pepper/bell pepper) 2-3 dry chili peppers * (optional) 1 tablespoon dark soy sauce 2 tablespoon light soy sauce (low sodium) 1 tablespoon oyster sauce  2 tablespoon oil (any neutral oil is fine) 1 teaspoon garam masala* (optional but recommended) 1 tablespoon chili sauce* (optional but highly recommended) salt to taste  garlic chives/scallions/green onions to garnish  water as needed  Method:  Add oil into a pan or pot over medium heat. Add half of the sliced onions and sauté until golden brown. Lower heat if needed to ensure that onions are not burned.  Add shishito peppers (or any peppers you desire), dry chili peppers, crushed garlic, crushed ginger, and crushed chili peppers and sauté for 2 minutes.  Add lamb pieces keeping heat on me

Ingredients: 1 large eggplant (choose a big variety like Italian or Black Beauty)  4-6 cloves of garlic  1 tomato  Chili pepper to taste sliced onions to taste chopped cilantro to taste  salt to taste pepper to taste Method:  Wash and dry eggplant.  Cut slits into eggplant and push one garlic clove into each piece. Roast eggplant over an open flame - you use use a gas stove or a open fire grill  Turn eggplant periodically to ensure that it is roasted evenly Once roasted, remove from flame Roast tomatoes and peppers on open flame if desired.  Once eggplant has cooled slightly, slice the charred skin into half and scoop out the pulp into a bowl.  Using a fork, potato masher, or your hands mash eggplant and garlic until a smooth paste is formed.  Peel charred tomato and peppers and add to your eggplants. You may chop them if you desire. Discard any stiff/hard pieces.  Add chopped cilantro and sliced onions and mash everything well.  Add salt and pepper to taste, mix well and serve with ho