Turkari palaak molee
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil or ghee |
| 2 | mediums | Onions, |
| Sliced thinly | ||
| 6 | 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, |
| (2.2 lb)or Chicken | ||
| 800 | millilitres | Coconut cream |
| (1 Qt) | ||
| 1½ | teaspoon | Salt |
| 2 | Curry leaves | |
| (optional) | ||
| 1 | pack | Frozen chopped spinach |
Directions
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 1½ 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.
WALT
Philippa Jane Wightman P.O. Box 270, The Gap Q Australia