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