Turkari Palaak Molee

Servings:

6 Servings

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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