Turkari Palaak Molee
chicken, curry, indian, lamb, meats
2 tablespoon oil or ghee
2 medium onions,
1 sliced thinly
6 centiliter garlic, crushed
2 inch piece fresh ginger,
1 finely chopped
1 1/2 teaspoon turmeric
2 teaspoon chilli powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground fenugreek
2 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoon hot paprika
1 kg lean diced lamb,
1 (2.2 lb)or chicken
800 ml coconut cream
1 (1 qt)
1 1/2 teaspoon salt
2 curry leaves
1 (optional)
1 pkg frozen chopped spinach
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
Yield: 6 servings