Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 3 : 00 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
Preparation
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
