Turkari palaak molee Recipe

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Turkari palaak molee

Artist:	_	Yield:	6
Categories:	Central Asian, Chicken, Curries, Indian, Lamb & Mutton, Meats, Poultry	Rating:	0
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Ingredients:

2	tbsp	Oil or ghee
2	med	Onions
		Sliced thinly
6	cl	Garlic, crushed
2		Inch piece fresh ginger
		Finely chopped
1 1/2	tsp	Turmeric
2	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
		(2.2 lb)or Chicken
800	ml	Coconut cream
		(1 Qt)
1 1/2	tsp	Salt
2		Curry leaves
		(optional)
1	pack	Frozen chopped spinach

Procedures:

1	Heat oil in heavy pan.
2	Add onions and fry until golden brown.
3	Add garlic, ginger and all spices except salt.
4	Fry for 5 minutes until fragrant.
5	If mixture is too dry add a little water.
6	Stir regularly to prevent burning.
7	Add lamb and toss through to coat with onion/spices.
8	Fry further 10 minutes, stirring to prevent burning/sticking.
9	Add thawed spinach and mix thoroughly.
10	Add coconut cream and salt.
11	Stir well.
12	Add curry leaves, bring to a rapid boil.
13	Reduce heat and allow to simmer for at least 1.5 hours covered.
14	Remove lid and simmer till sauce reduces, usually 15-30 minutes.
15	This is an exceptionally hot curry, if you prefer a milder curry reduce by half the following ingredients: chilli powder and hot paprika.
16	This recipe also lends itself to substituting chicken for the lamb.
17	Walt philippa jane wightman p.o.
18	Box 270, the gap q australi