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
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|Serving Size: 1 Serving (440g)|
|Recipe Makes: 6|
|Calories from Fat: 716 (79%)|
|Amt Per Serving||% DV|
|Total Fat 79.6g||106 %|
|Saturated Fat 55.2g||276 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 108.4mg||33 %|
|Sodium 176.3mg||6 %|
|Potassium 1239.7mg||33 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 12.9g|
|Protein 37.3g||53 %|
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Calories per serving: 910
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