Turkari Palaak Molee

Turkari Palaak Molee Ingredients

2 tb Oil or ghee	1 ts Ground cumin
2 md Onions,	2 ts Hot paprika
Sliced thinly	1 kg Lean diced lamb,
6 cl Garlic, crushed	(2.2 lb)or Chicken
2 Inch piece fresh ginger,	800 ml Coconut cream
Finely chopped	(1 Qt)
1 1/2 ts Turmeric	1 1/2 ts Salt
2 ts Chilli powder	2 Curry leaves
1/2 ts Ground black pepper	(optional)
1/2 ts Ground fenugreek	1 pk Frozen chopped spinach
2 ts Ground coriander

Instructions for Turkari Palaak Molee

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: LambCuisine: Indian

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