| 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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