Name: Palak Gosht (Lamb and Spinach)
Ingredients: 2 tb Oil or ghee; 2 md Onions; sliced thinly; 6 Cloves garlic; crushed; 1 2-inch piece fresh ginger; finely chopped; 1 1/2 ts Turmeric; 2 ts Chilli powder; 1/2 ts Ground black pepper; 1/2 ts Ground fenugreek; 2 ts Ground coriander; 1 ts Ground cumin; 2 ts Hot paprika; 1 kg Lean diced lamb; 2 cn (400-ml) coconut cream; 1 1/2 ts Salt; 2 Curry leaves (optional); 1 pk Frozen Finessa chopped spinach

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Greek	Meat	4	Servings

INGREDIENTS

2	tb	Oil or ghee
2	md	Onions; sliced thinly
6		Cloves garlic; crushed
1		2-inch piece fresh ginger; finely chopped
1 1/2	ts	Turmeric
2	ts	Chilli powder
1/2	ts	Ground black pepper
1/2	ts	Ground fenugreek
2	ts	Ground coriander
1	ts	Ground cumin
2	ts	Hot paprika
1	kg	Lean diced lamb
2	cn	(400-ml) coconut cream
1 1/2	ts	Salt
2		Curry leaves (optional)
1	pk	Frozen Finessa chopped spinach

INSTRUCTIONS

From: jane@un.seqeb.gov.au (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,
http://www.erols.com/hosey.

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