Palak gosht (lamb and spinach)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil or ghee |
| 2 | mediums | Onions; sliced thinly |
| 6 | Cloves garlic; crushed | |
| 1 | 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 |
| 2 | Curry leaves (optional) | |
| 1 | pack | Frozen Finessa chopped spinach |
Directions
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.
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