Yield: 4 Servings
|2 tablespoons||Oil or ghee|
|2 mediums||Onions; sliced thinly|
|6||Cloves garlic; crushed|
|1||2-inch piece fresh ginger; finely chopped|
|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|
|2||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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .