Recipe - Palak Gosht (Lamb And Spinach)

2 tablespoon Oil or ghee
2 md Onions; cut or sliced up thinly
6 Cloves garlic; crushed
1 2inch piece fresh ginger;
finely chopped
1 One half teaspoon Turmeric
2 teaspoon Chilli powder
One half teaspoon Ground black pepper
One half teaspoon Ground fenugreek
2 teaspoon Ground coriander
1 teaspoon Ground cumin
2 teaspoon Hot paprika
1 kg Lean minced lamb
2 cn (400ml) coconut cream
1 One half teaspoon Salt
2 Curry leaves (optional)
1 pack Frozen Finessa chopped
spinach

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 1530 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.