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Title: Turkari Palaak Molee
Categories: India, Curries, Lamb, Meats, Chicken
Yield: 6 servings
2 tb Oil or ghee
2 md Onions,
Sliced thinly
6 cl Garlic, crushed
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,
(2.2 lb)or Chicken
800 ml Coconut cream
(1 Qt)
1 1/2 ts Salt
2 Curry leaves
(optional)
1 pk 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
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