| 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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