Palak Gosht     


DescriptionLamb and Spinach
Curry TypeGhosht
StrengthNuclear
DifficultyUnknown
Sourcejane@un.seqeb.gov.au (Lady Jane)
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients2 tblsp oil or ghee
2 medium onions, sliced thinly
6 cloves garlic, crushed
2" piece fresh ginger, finely chopped
1.5 tsp turmeric
4 tsp chilli powder
1/2 tsp ground black pepper
1/2 tsp ground fenugreek
2 tsp ground coriander
1 tsp ground cumin
2 tsp hot paprika
1 kg lean diced lamb
2 x 400ml coconut cream
1.5 tsp salt
2 curry leaves (optional)
1 pkt frozen Finessa chopped spinach
InstructionsHeat 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.
NotesThis 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.
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