Palak Gosht (Lamb and Spinach)

Palak Gosht (Lamb and Spinach) Ingredients

2 tb Oil or ghee	2 ts Ground coriander
2 md Onions; sliced thinly	1 ts Ground cumin
6 Cloves garlic; crushed	2 ts Hot paprika
1 2-inch piece fresh ginger;	1 kg Lean diced lamb
1 1/2 ts Turmeric	2 cn (400-ml) coconut cream
2 ts Chilli powder	1 1/2 ts Salt
1/2 ts Ground black pepper	2 Curry leaves (optional)
1/2 ts Ground fenugreek	1 pk Frozen Finessa chopped

Instructions for Palak Gosht (Lamb and 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 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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: LambCuisine: Uncategorized

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