| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Greek | Meat | 4 | Servings |
INGREDIENTS
| 2 | T | Oil or ghee |
| 2 | Onions, sliced thinly | |
| 6 | Cloves garlic, crushed | |
| 1 | 2-inch piece fresh ginger | |
| finely chopped | ||
| 1 1/2 | t | Turmeric |
| 2 | t | Chilli powder |
| 1/2 | t | Ground black pepper |
| 1/2 | t | Ground fenugreek |
| 2 | t | Ground coriander |
| 1 | t | Ground cumin |
| 2 | t | Hot paprika |
| 1 | kg | Lean diced lamb |
| 2 | 400-ml coconut cream | |
| 1 1/2 | t | Salt |
| 2 | Curry leaves, optional | |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 545
Calories From Fat: 309
Total Fat: 34.4g
Cholesterol: 167.5mg
Sodium: 1020.2mg
Potassium: 828mg
Carbohydrates: 9g
Fiber: 2.2g
Sugar: 2.5g
Protein: 47.9g