MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       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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