From: email@example.com (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 G Internet, G Internet.
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|Serving Size: 1 Serving (526g)|
|Recipe Makes: 4|
|Calories from Fat: 1070 (80%)|
|Amt Per Serving||% DV|
|Total Fat 118.9g||159 %|
|Saturated Fat 82.8g||414 %|
|Monounsaturated Fat 25.3g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 162.6mg||50 %|
|Sodium 211.3mg||7 %|
|Potassium 1593.2mg||42 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 17.6g|
|Protein 53.2g||76 %|
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Calories per serving: 1340
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