Turkari palaak molee

Yield: 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