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 minut...

It wasn’t a meal we had daily, heck, we’d be lucky if we ate it once a month! Lamb curry was something that was an indulgence growing up in Fiji. Lamb, like all other meats, was expensive; therefore, it was deemed a “special” meal. Once every month or so, mom would go to “town” or B Kumar Supermarket on Shalimar Street and buy lamb. I don’t remember if it was precut pieces or if mom did the chopping herself, something she is quite good at, by the way, but I do remember the delicious lamb curry she made! We would all sit down together, with rice and lamb aur aloo tarkari (lamb and potato curry) and devour all the food on our Fiji la plate! Man, those were the good ole days!  Even though we can now afford lamb on a regular basis, we still don’t make lamb curry regularly. It is a still a treat. Even Ma doesn’t make it often, but when she does, I make sure to grab a plate of food at her house or she’ll pack me some and bring it by. {moms are great that way}  Recently, I...