Name: Turkari Palaak Molee
Ingredients: 2 tb Oil or ghee; 2 md Onions,; Sliced thinly; 6 cl Garlic, crushed; 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,; (2.2 lb)or Chicken; 800 ml Coconut cream; (1 Qt); 1 1/2 ts Salt; 2 Curry leaves; (optional); 1 pk Frozen chopped spinach

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Greek	India, Curries, Lamb, Meats, Chicken	6	Servings

INGREDIENTS

2	tb	Oil or ghee
2	md	Onions,
		Sliced thinly
6	cl	Garlic, crushed
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,
		(2.2 lb)or Chicken
800	ml	Coconut cream
		(1 Qt)
1 1/2	ts	Salt
2		Curry leaves
		(optional)
1	pk	Frozen chopped spinach

INSTRUCTIONS

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. WALT
Philippa Jane Wightman P.O. Box 270, The Gap Q Australia
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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