palak gosht (lamb and spinach)

Categories
Meat
Yield
4 Servings
MeasureIngredient
2 tablespoons Oil or ghee
2 mediums Onions; sliced thinly
Cloves garlic; crushed
2-inch piece fresh ginger; finely chopped
1½ teaspoon Turmeric
2 teaspoons Chilli powder
½ teaspoon Ground black pepper
½ teaspoon Ground fenugreek
2 teaspoons Ground coriander
1 teaspoon Ground cumin
2 teaspoons Hot paprika
1 kilograms Lean diced lamb
2 cans (400-ml) coconut cream
1½ teaspoon Salt
Curry leaves (optional)
1 pack Frozen Finessa chopped spinach

From: jane@... (Lady Jane)

Date: Fri, 28 Jan 1994 00:13:16 GMT Heat oil in heavy pan. Add onions and fry until golden brown Add garlic, ginger and all spices except salt Fry for 5 minutes until fragrant. If mixture is too dry add a little water. Stir regularly to prevent burning Add lamb and toss through to coat with onion/spices. Fry further 10 minutes, stirring to prevent burning/sticking Add thawed spinach and mix thoroughly. Add coconut cream and salt. Stir well. Add curry leaves, bring to a rapid boil Reduce heat and allow to simmer for at least _1.5_ hours covered. Remove lid and simmer till sauce reduces, usually 15-30 minutes.

This is an exceptionally hot curry, if you prefer a milder curry reduce by half the following ingredients: chilli powder and hot paprika.

This recipe also lends itself to substituting chicken for the lamb.

REC.FOOD.RECIPES ARCHIVES

/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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