Turkari Palaak Molee

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6 Servings
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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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Ingredient Insight - look inside this recipe

Indian Curries Lamb Meats Chicken Cream Garlic Onion Spinach Ginger
for flavor and categorization

We enjoyed this curry very much. I did not have any fenugreek in the pantry so I substitued 1/4 teaspoon celery seeds and when adding the lamb also added 1 teaspoon of maple syrup. The recipe is very quick to prepare, however, I boned and cut up the leg of lamb, so it did take a little longer.

BigOven member

Talofa
on Aug 26 2006 5:43PM
Total Time: 3:00
Active time: 0:20