Corned Mutton is a dish common in most Fijian homes and can be cooked in many ways, dry cooked as per my recipe below, curried in gravy with potato, with rice and in soup with vegies. This can be found at most Indian grocers and some supermarkets.
Back in Fiji my mum used to quickly whip this up when we had unexpected visitors at home (which happened quite often and was always welcomed..I think..hmmm must check with mum) it was one of the tastiest and easiest dish to make.
Alternatively you can use corned beef. Do note this already contains a lot of salt so do go easy on it. You may have also noticed I tend to use a lot of onions in my food and pretty much coriander everything. You can choose to use less of these two ingredients if it isn’t favourable to your palate.
1 500g Canned Corned Mutton
2 Medium Onions
5-6 Curry Leaves
2-3 Cloves Garlic
1/4 Inch Ginger
2 Small Green Chillies (optional)
1/4 Tspn Tumeric
1/2 Tspn Garam Masala
2 Tbspn Oil
Salt To Taste
• Slice Onions thinly lengthwise.
• Crush garlic and ginger.
• Slice chillies in half lengthwise or you can remove stem and throw it in as whole.
• Heat oil in a pan, turn heat down and add crushed garlic and ginger. Fry until it changes lightly in color.
• Turn heat up and add onions, chillies, curry leaves and fry until onion is translucent.
• Add salt, tumeric, garam masala and give it a quick stir then add the corned mutton.
• Cook for about 10-15 mins until the oil separates.
This dish is best served with Roti or Bread.