Title: Palak Gosht (Lamb and Spinach)
Categories: Meat
Yield: 4 Servings

2 tb Oil or ghee
2 md Onions; sliced thinly
6 Cloves garlic; crushed
1 2-inch piece fresh ginger;
-finely chopped
1 1/2 ts Turmeric
2 ts Chilli powder
1/2 ts Ground black pepper
1/2 ts Ground fenugreek
2 ts Ground coriander
1 ts Ground cumin
2 ts Hot paprika
1 kg Lean diced lamb
2 cn (400-ml) coconut cream
1 1/2 ts Salt
2 Curry leaves (optional)
1 pk Frozen Finessa chopped
-spinach

From: jane@un.seqeb.gov.au (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

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.